Impress your family and friends with this easy, but absolutely delicious dessert with Aperol. Ultra creamy vanilla Panna Cotta topped with a layer of bitter-sweet, tangy and deeply citrusy blood orange Aperol jelly. The results, needless to say, will melt in your mouth.
Aperol is my secret ingredient here. A classic Italian aperitif has a unique bittersweet taste and a bright orange colour derived from a secret and original recipe. And as you know, It’s perfectly paired with oranges. I hope this dessert will especially appeal to fans of the popular cocktail Aperol Spritz.
Notes for parents: this is a kids-friendly version of the dessert, the alcohol has evaporated during the cooking process. If you prefer adult version, add Aperol at the end, right before the transfer to the prepared glasses.
Aperol and Blood Orange Panna Cotta
Course: DessertCuisine: Modern, ItalianDifficulty: Medium4
servings15
minutes15
minutesImpress your family and friends with this easy, but absolutely delicious dessert with Aperol. Ultra creamy vanilla Panna Cotta topped with a layer of bitter-sweet, tangy and deeply citrusy blood orange Aperol jelly. The results, needless to say, will melt in your mouth.
Ingredients
300ml double cream (heavy cream)
300 ml milk
2-3 Tbs sugar
1 teaspoon vanilla extract
2 teaspoons powdered gelatine
- Aperol and Blood Orange Jelly
250ml (1 cup) freshly pressed blood orange juice (about 5 blood oranges)
2 Tbsp sugar
60 ml (1/4 cup) Aperol
1 teaspoons powdered gelatine
4 slices of blood orange to garnish
Directions
- In a saucepan pour double cream, milk, add sugar. Bring to a boil, mixing occasionally using the whisk until all sugar has dissolved. Turn off the heat.
- Prepare the gelatine as described on the gelatine packaging (sometimes soaking is required). Add gelatine and vanilla extract to the saucepan and mix well using a whisk. Cool the mix a little and stirring before potting, to prevent separation/layers in panna cotta. Transfer to prepared dessert glasses. Refrigerate 1-2 hours before adding a jelly layer.
- Meanwhile, squeeze juice from blood oranges. Combine juice, Aperol and sugar in a saucepan, bring to a boil. Slow simmer for a few minutes until the alcohol has evaporated.
- Prepare the gelatine as described on the gelatine packaging (sometimes soaking is required). Add gelatine to the saucepan and mix well using a whisk, then transfer to the prepared Panna cotta, creating the second layer. Garnish each glass with a slice of orange, then transfer to the refrigerator to set for about 2 hours. Serve chilled. Enjoy!
Notes
- The firmness of panna cotta and jelly vary on the ratio of liquid to gelatin and temperature. Gelatine could be vary depending on grade, brand and country. Please, check ratio and instructions on the packaging.
- For vegetarian version of the dessert substitute gelatine for agar agar.
