We’ve used Prosecco as it’s traditional in an Aperol spritz cocktail, but you can use any sparkling wine you fancy.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Cal/Serv:
390
Ingredients
FOR THE JELLIES
6
sheets platinum-grade leaf gelatine, we used Dr. Oetker
298g
tin mandarin segments in juice
200ml
smooth orange juice, not from concentrate
75g
caster sugar
125ml
Aperol Aperitivo
300ml
Prosecco, chilled
FOR THE TOPPING
300ml
double cream
1Tbsp.
icing sugar, sifted
Finely grated zest 1 orange
Directions
Step 1For the jellies, soak the gelatine in cold water for 5min. Drain the juice from the mandarin tin into a small jug. You should have about 120ml (top up with extra orange juice, if needed). Empty the segments into a bowl, cover and chill until needed.
Step 2Empty the juice into a small pan and add the orange juice and sugar. Heat, stirring, until the sugar dissolves. Lift out the gelatine (squeeze out excess water) and stir into the hot juice to dissolve. Pass through a fine sieve into a large jug and set aside to cool to room temperature.
Step 3Gently stir the Aperol and Prosecco into the cooled juice mixture and divide between 6 glasses. Chill until set.
Step 4To serve, make the topping. In a medium bowl, beat the cream, icing sugar and orange zest until the mixture just holds its shape. Spoon on to the jellies and top with the reserved mandarin segments. Serve.
*CHECK YOUR PROSECCO IS DAIRY-FREE, IF NEEDED (AS SOME USE MILK PROTEIN IN THE FILTRATION PROCESS)
GET AHEAD Prepare to end of step 3 up to 3 days ahead. Once set, cover and keep chilled. Complete recipe to serve.
Per serving:
Calories: 390
Protein: 1g
Fat: 27g
Saturates: 17g
Carbs: 23g
Sugars: 23g
Fibre: 0g
Summer cocktail recipe ideas you need to try for the upcoming heatwave 😎☀️
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