APEROL & GRAPEFRUIT CITRUS JELLIES
The classic Aperol spritz goes jelly-tastic with this delicious summery recipe!
Provided by Maddie Rix
Categories Drinks Jamie Magazine Fruit Puddings & desserts
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Soak the gelatine in cold water for 5 minutes, until softened.
- Grate a little zest from 1 of each citrus fruit into a bowl and set aside.
- Cut the zested fruits in half and squeeze the juice into a pan. Add 100ml of water, the Aperol, sugar and soaked gelatine. Heat gently until the gelatine and sugar have dissolved. Leave to cool.
- Peel the remaining grapefruits with a sharp knife, remove the segments and place into the jelly mix.
- Pour into 6 to 8 clean glasses or trifle bowls and place in the fridge for at least 3 hours, until set.
- Pour the cream over the citrus zest and add the icing sugar. Beat until soft peaks form and then spoon on top of the set jellies.
Nutrition Facts : Calories 255 calories, Fat 13.6 g fat, SaturatedFat 8.4 g saturated fat, Protein 2.1 g protein, Carbohydrate 28.2 g carbohydrate, Sugar 28.2 g sugar, Sodium 0.3 g salt, Fiber 0.3 g fibre
THE SPRING SPRITZ
As the temperature rises, our cocktails get lighter. Welcome spring with this refreshing spritz that uses Aperol, Campari's less bitter and potent cousin.
Provided by Matt Duckor
Categories House Cocktail Cocktail Spring Summer Spritzer Aperitif Sparkling Wine Grapefruit
Yield Serves 1
Number Of Ingredients 5
Steps:
- Fill a wine glass with ice. Add Aperol, sparkling wine, and grapefruit juice. Top off with soda water and garnish with grapefruit wheel.
APEROL GRANITA
Forget the spritz. This refreshing granita is yet another way to use up that bottle of Aperol. This recipe, from Balena in Chicago, freezes Aperol with gelatin, grapefruit and orange juices. At that restaurant, it tops a grapefruit sundae, but you can have it on its own, on a warm summer day.
Provided by Jennifer Steinhauer
Categories dessert
Time 25m
Yield 8 to 10 servings.
Number Of Ingredients 4
Steps:
- Fill a wide flat pan or bowl with ice water, and add the gelatin sheets one at a time. Allow them to sit for about 5 minutes; they should be very flexible but remain intact. Meanwhile, pour the Aperol into a medium saucepan, bring to a simmer, then remove from heat.
- Lift gelatin sheets from the water, allowing excess water to drain off. Transfer sheets to the hot Aperol, and stir until they dissolve completely. Stir in the citrus juices, and pour into a metal 9-by-12-inch pan, or other wide metal pan that will fit into a freezer.
- Place pan in freezer until mixture is completely solid, about 4 hours. To serve, scrape the surface with a fork so the mixture breaks into large flakes. Scoop mounds of the granita into small chilled dishes, and serve at once.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 6 grams
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- Squeeze the juice from the citrus fruit then strain through a fine sieve into a bowl to remove any pith and excess pulp, pushing as much juice through as you can; you need about 460ml of juice for the jelly (any extra can be drunk as a cook’s perk).
- Soak the gelatine leaves in a bowl of cold water. Meanwhile, heat the measured fruit juice and caster sugar in a saucepan over a low heat, stirring to dissolve the sugar. Bring to simmering point, then pour the hot liquid into a large bowl and add the gelatine leaves, squeezing out the excess water first. Stir until melted through, then mix in the Aperol. Skim off any scum that rises to the surface of the jelly liquid.
- Stand the bowl in a roasting tin filled with iced water, stirring until it is cold and starts to thicken – you can chill it in the fridge to speed this up, but keep an eye on it to make sure that it doesn’t actually start to set. Taking it almost to setting point will help to trap the bubbles in the jelly, so take it to this point then stir in the prosecco.
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- Starting at the top of the first grapefruit, use a paring knife or vegetable peeler to cut a spiral-shaped piece of peel, rotating grapefruit as you cut and stopping once you reach the middle. (This is your “horse’s neck” garnish.) Turn the grapefruit so that the unpeeled portion is at the top and repeat the process. Repeat with remaining grapefruit; reserve flesh for another use.
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