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Vanilla panna cotta with aperol granita recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Stunning panna cotta with fresh berries and icy Aperol twist.
Ingredients:
  • 600ml pouring (pure) cream
  • 500ml milk
  • 150g caster sugar
  • 1 1/2 tsp vanilla bean paste
  • 8 gelatine leaves
  • 250g strawberries, halved or quartered
  • 6.00 gm icing sugar mixture
  • 55g caster sugar
  • 125ml orange juice
  • 125ml aperol
Instructions:
  • For the Aperol granita, start by heating sugar and water in a saucepan until the sugar dissolves. Mix in orange juice and Aperol. Transfer the mixture to a metal container and freeze for 1 hour until icy. Use a fork to break up ice crystals. Freeze, stirring with a fork every 30 mins until mixture is flaky. Store in an airtight container in the freezer.
  • In a medium saucepan over low heat, gently mix together the cream, milk, and sugar. Stir well for 4-5 mins until the sugar melts. Increase the heat to medium-low and allow the mixture to simmer slowly. Stir occasionally for 5 mins until it thickens slightly. Take it off the heat and mix in the vanilla.
  • 1. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Squeeze out excess liquid, then stir into the cream mixture in the saucepan until dissolved. Let it cool slightly.
  • Grease eight ¾-cup (185ml) dariole moulds or ramekins. Divide the cream mixture evenly among them. Place on a baking tray and refrigerate for 5 hours or until set.
  • In a small bowl, gently mix the strawberries with icing sugar. Let it sit for 5 minutes to allow the strawberries to release their natural juices.
  • Carefully unmold the panna cottas onto serving plates and generously spoon the Aperol granita and strawberry mixture on top before presenting.

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