Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 envelope (2 1/4 tsp) unflavored gelatin
- 2 tbsp cold water
- 1/2 cup Aperol
- 1/4 cup prosecco (chilled)
- 1 tsp freshly grated orange zest
- Pinch of fine sea salt
- For garnish: edible marigold petals, rosemary sprigs, honey drizzle
Instructions
- Sprinkle gelatin over cold water in a small bowl; set aside to bloom for 5 minutes.
- In a saucepan, combine cream, milk, sugar, orange zest, and salt. Heat over medium until steaming (do not boil), stirring to dissolve sugar.
- Remove from heat. Stir in bloomed gelatin until fully dissolved.
- whisk in Aperol and prosecco.
- Strain mixture through a fine-mesh sieve into a measuring cup or bowl.
- Pour into ramekins or glasses. Chill uncovered for 1 hour, then cover and chill at least 4 hours or overnight.
- For foam: whip 1/4 cup heavy cream with a tiny bit of sugar and aๆปด of Aperol until soft peaks form; gently pipe or spoon onto set panna cotta.
- Garnish with petals, rosemary, and a light honey drizzle before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Chilled set
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 242 Kcal
- Sugar: 21 g
- Sodium: 48 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 52 mg
