Blood Orange–Campari Gelée with Bay-Bean Custard & Almond–Fennel Shatter

Instructions

1. 1

   Set up your pans and labels. Line an 8x8 in (20x20 cm) pan with parchment for the gelée. For the custard, lightly oil 6 small ramekins or silicone molds (or use one loaf pan for sliceable slabs). Put a small plate in the freezer for shatter testing.

   10 min

   Tip: Precision is freedom: when the gelée is ready, you want zero chaos—just pour and chill.

2. 2

   Bloom the gelée gelatin: sprinkle 7 g powdered gelatin over 35 g cold water in a small bowl. Let stand until fully hydrated.

   5 min

   Tip: If you dump gelatin into warm liquid, it clumps. Blooming prevents the classic ‘fish-eye’ lumps.

3. 3

   Make the blood orange–Campari gelée. In a small saucepan, combine 400 g Blood orange juice (freshly squeezed, strained), 70 g Granulated sugar, 2 tsp Blood orange zest (fine), 1 g Fine sea salt, and 10 g Fresh lemon juice. Warm just to steaming—do not boil. Remove from heat, whisk in bloomed gelatin until dissolved, then whisk in 60 g Campari (or other bitter aperitif).

   8 min

   Tip: Add alcohol off-heat to keep the aroma bright and the bitterness clean, not cooked.

4. 4

   Pour gelée into the lined pan. Chill until set and cold all the way through.

   180 min

   Tip: Let it cool. Future you deserves clean slices. Minimum 3 hours; overnight is best.

5. 5

   Bloom the custard gelatin: sprinkle 3 g Powdered gelatin over 15 g Cold water. Set aside.

   5 min

   Tip: This little bit of gelatin gives you a custard that holds its shape without tasting like gelatin.

6. 6

   Infuse the dairy for the custard. In a saucepan, combine 300 g Whole milk, 200 g Heavy cream, 55 g Granulated sugar, 2 g Fine sea salt, 2 Bay leaves (dried or fresh), and 12 g Roasted cacao nibs. Heat to steaming, then cover and steep 15 minutes.

   20 min

   Tip: Bay gives wintery lift; cacao nibs bring bitterness without turning this into a chocolate dessert.

7. 7

   Temper and cook the custard. Whisk 4 Egg yolks in a bowl. Rewarm the infusion briefly, then strain it into a measuring jug. Slowly whisk a third of the hot dairy into yolks, then return everything to the saucepan. Cook on medium-low, stirring constantly, until it reaches 82–84°C / 180–183°F and lightly coats a spoon.

   10 min

   Tip: Use a thermometer. This is the difference between silky custard and sweet scrambled eggs.

8. 8

   Finish and set the custard. Off heat, whisk in bloomed gelatin until dissolved, then whisk in 6 g Vanilla bean paste (or extract). Pour into ramekins/molds. Chill until set, at least 3 hours.

   180 min

   Tip: Strain again if you want a restaurant-smooth texture. No shame in extra insurance.

9. 9

   Make the almond–fennel shatter. Line a baking sheet with parchment. In a small saucepan, combine 120 g Granulated sugar, 40 g Light corn syrup (or glucose), and 35 g Water. Bring to a boil without stirring; cook to 150°C / 302°F (hard crack). Off heat, quickly stir in 60 g Whole almonds, toasted and 2 g Fennel seeds, toasted and lightly crushed, then pour thinly onto parchment. Sprinkle 1 g Flaky salt. Cool fully.

   15 min

   Tip: No stirring while it boils—stirring invites crystals. Swirl the pan gently if needed.

10. 10

    Cut and assemble. Slice gelée into clean cubes or bars. Unmold custards (or serve in ramekins). Plate gelée with custard, then crack shatter over the top right before serving.

    15 min

    Tip: Shatter goes on last. Humidity is the enemy of crunch.