cooking Aperol Spritz Jelly
April 25, 2015
I love how you can get prosecco by the glass now, pretty much everywhere in London. Sure, you can’t find a room in a flat in for less than a million pounds, but the whole prosecco-by-the-glass-thing I’m finding helps soften the blow.
I wasn’t sure whether making Aperol Spritz jelly was either ingenius to the core, or kind of DISGUSTING. Anyway, I made several, then decided it was genius. Jelly & Fizz = lolz. I suggest if you’re making them as an aperitiv, add an olive to each glass. If you’re having them as a dessert add a blood orange segment and a dollop of mascarpone.
Aperol Spritz Jelly (makes one big jelly or several little)
1 bottle prosecco (750ml)
5 gelatine leaves
100g caster sugar
green olives (optional)
Combine about 500ml of the prosecco with the Aperol, and set aside
Soak your gelatine leaves in cold water for 5min until they’re soft and wobbly
Heat up the remaining prosecco and the sugar in a pan until nearly boiling
Remove the hot liquid from the heat and whisk in the wobbly gelatine until it’s all dissolved
Gently whisk the hot gelatine liquid into the cold prosecco and Aperol. If you stir really gently, you won’t loose the bubbles
Pour the liquid into glasses or your mould. If you want the olive in there, just pour half way up the glass - chill it for about an hour keeping your reserved liquid out of the fridge so it doesn’t set, then add the olive and fill to the top with the leftover mixture