White chocolate panna cotta with Aperol spritz jelly recipe
This elegant dessert is our answer to stress-free entertaining. Creamy white chocolate panna cotta dessert is topped with a vibrant Aperol spritz jelly, then chilled until ready to serve
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Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Ramekin
- Microplane
- Chef's knife
- Cutting board
- Spoon
- Refrigerator
- Glass
Ingredients
- 400ml double cream
- 350ml whole milk
- 65g caster sugar
- 150g white cooking chocolate
- 4 platinum-grade gelatine leaves
- 3-4 oranges
- 75ml Aperol
- 125ml prosecco
- 1 tbsp caster sugar
- 2 platinum-grade gelatine leaves
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