PROSECCO JELLY WITH APEROL AND RUBY GRAPEFRUIT GRANITA

This dessert peaked my interest at seeing Prosecco and Aperol, my two favourite summer drinks!  I found this recipe on www.gourmettraveller.com.au. It´s the perfect dessert to make ahead of time and both the prosecco jelly and granita will last in your fridge/freezer for up to 5 days, although I keep my granita for much longer and sometimes use it as a pallet cleanser when I have one of my “fancy” dinners.  You have to start this dessert the day ahead to ensure the jelly is set and the granita is frozen.  It is simple, but delivers big on flavour!

Photo taken by photographer Anne Bråtveit / Bolig og Hjem

You’ll need

  • You'll need for the prosecco jelly
  • 750 ml prosecco
  • 165 gm caster sugar (¾ cup)
  • 250 ml water
  • 7 gelatine leaves, softened in cold water for 5 minutes 
  • You'll need for the Aperol granita
  • 110 gm caster sugar (½ cup)
  • 125 ml water
  • 375 ml soda water (1½ cups)
  • 100 ml ruby grapefruit juice
  • 80 ml Aperol

Method

  1. Bring prosecco, sugar and 250ml water to the boil in a saucepan, then remove from heat.
  2. Squeeze excess water from gelatine and stir into prosecco mixture to dissolve. Divide jelly evenly among eight small glasses.
  3. Cover and refrigerate until required. Jellies will keep for 5 days.
  4. For Aperol granita, stir sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, cook for 1 minute, then set aside to cool.
  5. Add remaining ingredients and place in a shallow metal tray and freeze overnight.
  6. Scrape into crystals with a fork, cover and freeze until required.
  7. To serve, fluff up Aperol granita with a fork, pile it on jellies and serve immediately.

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