Aperol jelly with prosecco sorbetto and raspberries

AT A GLANCE

  • Serves 6 people

"My family recently celebrated a special occasion with Sunday lunch at 1889 Enoteca. The Aperol jelly was a favourite. Will they share the recipe?"
Caroline Gill, South Bank, Qld

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  • 350 ml Aperol
  • Finely grated rind and juice of 1 orange
  • 5 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
  • 300 gm raspberries, plus extra to serve
  •  
  • Prosecco sorbetto
  • 400 gm caster sugar
  • 750 ml prosecco
  • Juice of ½ a lemon
  • 2 eggwhites
01   For prosecco sorbetto, stir sugar and 500ml water in a saucepan over medium heat to dissolve sugar. Set aside to cool. Combine 700ml sugar syrup (reserve any remainder for another use) with prosecco and lemon juice and churn in an ice-cream machine. Whisk eggwhites to soft peaks, fold through sorbetto and freeze overnight.
02   Meanwhile, stir Aperol, orange rind and juice and 400ml water in a saucepan over low heat until about 60C. Remove from heat, squeeze excess water from gelatine and stir into Aperol mixture until dissolved, strain through a fine sieve. Reserve 200ml and divide remainder between 6 serving glasses. Refrigerate until just beginning to set (1-2 hours), then divide raspberries among glasses. Refrigerate again until almost set, add remaining jelly liquid and refrigerate until set (6-8 hours).
03   Serve jellies topped with a scoop of sorbet and extra raspberries.
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