Aperol Spritz Panna Cotta
Recipe from Sunny Cho

This panna cotta is my ode to summer aperitivo hour. Creamy, citrusy, and topped with a sparkling jelly made from Aperol, orange juice, and Prosecco, it brings the refreshing flavor of an Aperol Spritz into an elegant, make-ahead dessert. Served in orange halves for extra flair, it's a perfect way to end a warm evening meal.
Watch the Recipe
25 minutes
10 mins + 4 hrs chill time
4 - 6
What You'll Need
Panna Cotta Base
3 medium navel oranges, halved and segmented
2 cups heavy cream
2 tsp gelatin
1 tbsp hot water
⅓ cup sugar
4 (2-inch) strips orange peel
1 tsp vanilla bean paste or extract
Aperol Spritz Jelly
¼ cup orange juice
¼ cup Prosecco
¼ cup Aperol
1 tbsp sugar
¾ tsp gelatin
Optional Garnish
Whipped cream
Orange zest
Orange segments
Directions
Step 1
Segment the oranges and set the halved orange rinds aside for serving, if desired.
Step 2
In a small bowl, bloom the gelatin in 1 tbsp hot water and set aside.
Step 3
In the Mini Perfect Pot, combine heavy cream, sugar, orange peel, and vanilla bean paste. Heat over low until just steaming (do not boil).
Step 4
Remove from heat, discard orange peel, and whisk in bloomed gelatin until fully dissolved.
Step 5
Pour mixture into molds or reserved orange rinds. Chill in the fridge for at least 3 hours or until set.
Step 6
Meanwhile, in another saucepan, combine all Aperol Spritz Jelly ingredients. Heat gently, stirring until gelatin is dissolved.
Step 7
Let cool slightly, then pour a thin layer on top of set panna cotta. Chill for another hour or until fully set.
Step 8
Serve cold, garnished with whipped cream, orange zest, and orange segments if desired.