It’s almost the weekend and temperatures here are finally rising, calling for the first al-fresco diner this year summer. To be finished, of course, with a sumptuous yet light summer dessert.
One thing I can’t wait for once the days are starting to get warmer and summer is finally making itself felt, is setting the table for al-fresco dining on our patio.
It might be just me, but no al-fresco meal is complete if not starting with a refreshing aperitif and ending with dessert.
If you are following me for a while, you will know I love both cocktails and desserts. You can imagine, I totally love the idea to bring both together. Which is easier than you might think, and once you start contemplating possible recipes, you will quickly realize the possibilities are nearly endless.
Campari was invented in 1860 by Gaspare Campari and today used in a large range of cocktails. Just think of the classic Negroni, Campari Spritz, Garibaldi (also very often called Campari Orange), Americano and so many more.
The bittersweet flavour of our favourite Italian liqueur with notes of orange peel, cheery, clove and cinnamon makes Campari the perfect companion for a range of foods, especially strongly-flavoured, salty dishes and strong cheeses.
Using Campari in the kitchen, on the other hand, is more tricky although there are a couple of combinations that work quite well. Like mixing it with fruit or adding it to a sorbet.
The Campari Cream recipe below is a great example. Adding Campari to part of the cream not only lends the dessert a nice colour combination. The distinct Campari flavour is more than enough to give this dessert the final kick. No need to make any extra toppings like a compote or fruit sauce.
Campari Cream Recipe
5 sheets gelatin
8 egg yolks
100 g sugar
grated zest of one lemon
4 tablespoons lemon juice
100 ml white wine
10 tablespoons Campari
4 tablespoons strawberry sirup
500 ml heavy cream
Soak the gelatine sheets in abundant cold water.
Mix together egg yolks, sugar, lemon zest and lemon juice until obtaining a thick cream.
Warm the wine over medium heat (do not boil). Squeeze out the water from the gelatin, then dissolve in the warm wine. Carefully stir into the egg mixture.
Refrigerate until the mixture starts to set.
Whip the heavy cream until stiff then fold into the egg mixture.
Half the cream.
Mix 6 tablespoons of Campari with the strawberry sirup. Add to one half of the cream and combine carefully.
Fill the white cream into six dessert glasses, then top up with the Campari cream.
Refrigerate for another 3-4 hours.
Serve topped with the remaining Campari drizzled over the cream.
Let me know if you like the Campari Cream in the comments.