Orange Juice

NYT Cooking

Orange Jelly

Sam Bompas and Harry Parr call what they do “contemporary food design,” among other things. Their projects include building painstakingly correct models of St. Paul’s Cathedral in London and a Madrid airport terminal out of jelly. This recipe was used as part of the pair’s first job in the United States. It was paired with Campari jelly, and the dessert they made for a 2009 dinner in New York tasted something like a Campari and soda in jelly form.