Spiced Aperol Panna Cotta with Blood Orange Compote

Silky panna cotta infused with Aperol and orange, topped with a vibrant compote made from blood oranges.

Cuisine: Italian

Category: Desserts

Prep: 20 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tbsp Aperol
• 1 tsp gelatin powder
• 2 tbsp granulated sugar
• 2 blood oranges
• 1 tbsp honey
• 1 cinnamon stick

Instructions

1. Step 1: Bloom 1 tsp gelatin powder in 2 tbsp cold water for 5 minutes. Whisk together 1 cup heavy cream, 1/2 cup whole milk, 2 tbsp Aperol, and 2 tbsp granulated sugar in a saucepan.
2. Step 2: Heat over medium-low, stirring constantly, until sugar dissolves and mixture is warm but not boiling (about 160°F/71°C).
3. Step 3: Remove from heat. Stir in the bloomed gelatin until fully dissolved. Strain into 4 ramekins and refrigerate for at least 4 hours until set.
4. Step 4: While panna cotta sets, slice 2 blood oranges into thin rounds. Simmer with 1 tbsp honey and 1 cinnamon stick in a small saucepan for 10 minutes until syrupy.
5. Step 5: Remove cinnamon stick. Serve panna cotta topped with 2-3 blood orange slices and a drizzle of compote.