Let’s take a little trip to Venice for dessert tonight – then we can have stroll and stop for a nightcap somewhere!! Well, maybe in reality not, but these wonderful jellies with Aperol and Proseccoan topped with finely pared orange zest will help you dream…. This recipe serves 4.
Aperol spritz jellies
6 titanium-strength gelatine leaves
150g caster sugar
750ml bottle prosecco
100ml fresh orange juice
Whipped cream, fresh orange segments and blanched finely pared orange zest, to serve