APEROL PANNA COTTA

1. 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.
2. 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.
3. 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.
4. 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.
5. Gently stir in the Aperol and allow the mix to cool for about 5 more minutes before pouring into glasses or ramekins.
6. 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.
7. The panna cotta can be made 2 days ahead. Cover and keep chilled until ready to serve.

PROSECCO ORANGES

1. While the panna cotta sets, prepare the Prosecco soaked oranges.
2. 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).
3. 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

1. 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.
2. Serve immediately, preferably alongside a Spritz on a sun drenched piazza.