Let’s take a little trip to Venice for dessert tonight – then we can have stroll and stop for a nightcap somewhere!! Well, maybe in reality not, but these wonderful jellies with Aperol and Proseccoan topped with finely pared orange zest will help you dream…. This recipe serves 4.
Aperol spritz jellies
6 titanium-strength gelatine leaves
150g caster sugar
750ml bottle prosecco
100ml fresh orange juice
125ml Aperol
Whipped cream, fresh orange segments and blanched finely pared orange zest, to serve
Soak the gelatine in a bowl of cold water for 5 minutes to soften.
Place the sugar, Prosecco and orange juice in a saucepan over medium heat, then warm gently, stirring, until the sugar dissolves.
Squeeze excess water from the gelatine and to the orange juice mixture, stirring until dissolved. Set aside for 10 minutes to cool, then strain the mixture through a sieve into a clean bowl and add the Aperol. Pour into 4 individual serving glasses and place in the fridge for around 4 hours or until set.
Serve with whipped cream, orange segments and orange zest.
I glass of Prosecco is the ideal accompaniment!
