Bitter-Sweet Aperol Panna Cotta with Blood Orange Coulis
A sophisticated dessert where Aperol's unique bitterness harmonizes with creamy vanilla panna cotta, topped with a vibrant blood orange sauce. This Italian-inspired recipe, ready in about 35 minutes, layers heavy cream, Aperol, vanilla bean paste into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200 ml heavy cream
- 30 ml Aperol
- 10 g vanilla bean paste
- 5 g gelatin powder
- 100 ml blood orange juice
- 20 g granulated sugar
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bloom 5 g gelatin powder in 2 tbsp cold water for 5 minutes. In a small saucepan, heat 200 ml heavy cream with 10 g vanilla bean paste over low heat until steaming but not boiling, stirring to dissolve the gelatin mixture.
- Step 2: Remove from heat and stir in 30 ml Aperol and 20 g granulated sugar until fully dissolved, then strain through a fine-mesh sieve into a bowl to remove any lumps.
- Step 3: Pour the mixture into four ramekins and refrigerate for at least 4 hours until set. Meanwhile, simmer 100 ml blood orange juice in a small saucepan over medium heat for 10-12 minutes until reduced to a syrupy consistency, then chill before serving over the panna cotta.
