Method

• 1.
  For the jellies, place the cup of caster sugar in a saucepan with 1 cup (250ml) of water. Stir over low heat until the sugar dissolves. Increase heat to high, bring to the boil, then simmer for 5 minutes. Add the blood orange juice.

• 2.
  If using gelatine leaves, soak in cold water for 5 minutes, then squeeze out the excess water and add to the blood orange juice mixture. If using powdered gelatine, sprinkle over a little cold water, stand for 5 minutes, then microwave for 30 seconds. Stir to dissolve gelatine, then add to the juice mixture.
• 3.
  Add the Campari, stir to combine and pour into six 1/2-cup (125ml) dariole moulds. Cool, then refrigerate overnight. The next day, make the citrus salad.
• 4.
  Remove zest from oranges and place in a saucepan with the 200g sugar and 1 cup (250ml) water. Remove and discard orange pith, and remove and discard grapefruit peel and pith. Segment fruits over the pan, allowing juices to drip into the pan - to do this hold fruit in your hand and use a knife to cut segments away from the membrane. Discard membrane. Place segments on serving plates.
• 5.
  Place the pan over low heat, then stir to dissolve sugar and simmer for 5 minutes.
• 6.
  Allow to cool, stir in the Campari, then pour syrup over the fruit segments.
• 7.
  To unmould jellies, dip bases in a bowl of warm water for a few seconds, then run a knife around the rims to loosen.
• 8.
  Turn out onto plates beside the fruit. Top with some of the zest from the syrup.