Description
This easy breezy, Aperol Spritz Panna Cotta combines the iconic Italian bitter with a simple, creamy panna cotta, topped with a bittersweet layer of Aperol and Prosecco drunken Cara Cara oranges infusing sunshine and the spritz life into every bite.
Ingredients
Units
Ingredients - Aperol Panna Cotta
- whole milk - divided - 1 cup
- unflavored powdered gelatin - 1 packet (about 2 teaspoons heavy cream - 2 1/2 cups)
- granulated sugar - 1/2 cup
- orange peel - 1 orange
- vanilla bean paste - 2 teaspoons
- Aperol - 1/4 cup
Ingredients - Prosecco Soaked Oranges
- Cara Cara or Naval oranges - 5
- Prosecco - 1 1/2 cups
- Aperol - 2-3 tablespoons
Instructions
APEROL PANNA COTTA
- Use a vegetable peeler or a pairing knife to remove orange peel, without pith and set aside. Reserve the orange segments for the prosecco oranges.
- Pour 1/2 cup milk into a medium bowl (reserving the other 1/2 cup for cream mixture) then sprinkle the gelatin over top. Allow to sit until the gelatin softens while you prepare the cream mix, about 15 minutes.
- Combine cream, sugar, orange peel, vanilla bean paste and the remaining 1/2 cup milk in a large saucepan. Bring to a simmer over medium heat, whisking until sugar dissolves then remove from heat, cover and steep for about 10 minutes so the flavors can meld together.
- Bring the cream mixture back up to a simmer. Add the gelatin mixture and stir until completely dissolved. Strain the mix into a large bowl or measuring cup and allow to cool for about 5 minutes.
- Gently stir in the Aperol and allow the mix to cool for about 5 more minutes before pouring into glasses or ramekins.
- Divide among six ramekins or cups, pouring about 3/4 cup of the liquid into each. Chill until the panna cotta has set, completely, at least 6 hours or overnight.
- The panna cotta can be made 2 days ahead. Cover and keep chilled until ready to serve.
PROSECCO ORANGES
- While the panna cotta sets, prepare the Prosecco soaked oranges.
- Begin by slicing each end of 5 of the oranges, fully exposing the segment ends. Using a pairing knife, gently cut away the peel and pith from end to end, all the way around. Then slice segments from the membrane and place the segments in a medium sized bowl. (Use the peeled orange that you reserved from panna cotta and save the last orange for garnishing).
- Pour about 1 1/2 cups of prosecco over the oranges to fully submerge them in sparkly goodness. Quickly close up your remaining prosecco or prepare a Spritz right away so you there is no waste. Allow the orange segments to soak up the prosecco for at least 4 hours, in the fridge, while the panna cotta sets up.
TO SERVE
- Remove chilled panna cotta and prosecco oranges from the fridge. Gently pour a thin layer (about 1/8") of Aperol directly on top of each panna cotta. Carefully spoon orange segments on top, divided evenly among the cups. Garnish each with a thick slice of orange and a swirl of peel for a true Aperol Spritz aesthetic.
- Serve immediately, preferably alongside a Spritz on a sun drenched piazza.
- Prep Time: 20 minutes
- Cook Time: 20 minutes