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Aperol jelly with prosecco sorbetto and raspberries

Australian Gourmet Traveller recipe for Aperol jelly with prosecco sorbetto and raspberries from 1889 Enoteca, Brisbane.
Aperol jelly with prosecco sorbetto and raspberries

Aperol jelly with prosecco sorbetto and raspberries

John Paul Urizar
6
30M
5M
35M

“My family recently celebrated a special occasion with Sunday lunch at 1889 Enoteca. The Aperol jelly was a favourite. Will they share the recipe?”

Caroline Gill, South Bank, Qld

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Ingredients

Prosecco sorbetto

Method

Main

1.For prosecco sorbetto, stir sugar and 500ml water in a saucepan over medium heat to dissolve sugar. Set aside to cool. Combine 700ml sugar syrup (reserve any remainder for another use) with prosecco and lemon juice and churn in an ice-cream machine. Whisk eggwhites to soft peaks, fold through sorbetto and freeze overnight.
2.Meanwhile, stir Aperol, orange rind and juice and 400ml water in a saucepan over low heat until about 60C. Remove from heat, squeeze excess water from gelatine and stir into Aperol mixture until dissolved, strain through a fine sieve. Reserve 200ml and divide remainder between 6 serving glasses. Refrigerate until just beginning to set (1-2 hours), then divide raspberries among glasses. Refrigerate again until almost set, add remaining jelly liquid and refrigerate until set (6-8 hours).
3.Serve jellies topped with a scoop of sorbet and extra raspberries.

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