Aperol Spritz Jelly
Turn your favourite drink into tasty, fun summer desserts by making this Aperol Spritz Jelly. Refreshingly good & topped with whipped cream!
Video
Ingredients
- 6 titanium grade gelatine sheets (NOTE 1)
- 750ml / 25floz Prosecco (Italian sparkling wine) (NOTE 2)
- 150gm / 5oz caster sugar (superfine sugar) (NOTE 3)
- 90ml / 3floz fresh orange juice
- 120ml / 4floz Aperol (NOTE 4)
- 5 orange slices or wedges to decorate (optional)
FOR THE WHIPPED CREAM
- 1 cup (250ml / 8.5floz) thickened cream (heavy or whipping cream) (NOTE 5)
- 1 tsp vanilla extract
- 1 (15gm / 0.5oz) tbsp icing sugar (powdered sugar) (NOTE 6)
Instructions
- Soak the gelatine sheets in room temperature/cold water for 6 to 8 minutes or follow the instructions given on the packet.
- Use 5 glasses or small bowls with approximately 1 cup capacity or 250ml / 8.5 floz. Optional - place an orange slice or wedge into each glass. This is a simple garnish if you don't plan to serve the jellies with whipped cream.
- Pour HALF (375ml / 13 floz) of the Prosecco into a saucepan and add the sugar. Place over low heat, then stir until the sugar dissolves. Squeeze excess water from the gelatine sheets and add it to the saucepan with the Prosecco mixture. Pour in the orange juice, then stir until the gelatine dissolves. Remove the saucepan from the heat, then mix in the Aperol and the remaining Prosecco.
- Strain the mixture through a sieve, then pour the mixture into the prepared classes. Chill in the fridge for 4 hours or until the jellies are firm.
- For the cream - Place cream, vanilla extract and icing sugar into the bowl and whip at medium-high speed until the cream is fluffy and holds its shape (medium to firm peaks). Once you're ready to serve them, spoon or pipe the cream over the jellies.
Notes
(NOTE 1) Gelatine sheets (leaf) come in titanium, gold and platinum. Each sheet weighs differently and has a different bloom strength. The higher the bloom, the firmer the jelly or dessert will set. Gelatine sheets have a clearer setting, with a smoother texture than powdered gelatine. Further, unlike the powder, it doesn't affect the flavour of the dessert or dish.
(NOTE 2) Prosecco is an Italian sparkling white wine. It’s usually sweet, fruity and crisp with lots of bubbles. A bottle of Prosecco is relatively affordable, however, you could swap Prosecco with sparkling white wine or, if you want to be fancy, Champagne!
(NOTE 3) Caster sugar (superfine sugar) - Caster sugar is just white sugar but with finer granules. For this recipe, you could swap caster sugar with regular white granulated sugar.
(NOTE 4) Aperol is an apéritif (alcoholic predinner drink) from Italy. It’s made from bitter oranges, rhubarb, herbs and roots. Taste-wise, it's sweet with a bitter (but pleasant) aftertaste comparable to grapefruit.
(NOTE 5) Thickened cream (whipping cream or heavy cream) has thickening agents added, such as gelatine or vegetable gum. It usually contains 35% milk fat.
(NOTE 6) Icing sugar (powdered sugar, confectionary sugar) - Icing sugar usually comes in two forms over here: icing sugar mixture and pure icing sugar. Icing sugar mixture is softer and lump-free because there's starch or flour added to it. For this recipe, I used icing sugar mixture as the cornstarch helps stabilise the cream.
Leftovers - Cover the Aperol Spritz Jelly with cling/plastic wrap and store them in the fridge for up to 3 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 CupCalories: 465kcalCarbohydrates: 46gProtein: 4gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 31mgPotassium: 250mgFiber: 0.3gSugar: 45gVitamin A: 806IUVitamin C: 17mgCalcium: 56mgIron: 1mg