Aperol orange jelly

For 4 people
  • 6 sheet white gelatine
  • 4-5 Oranges
  • 1/4 l Aperol
  • 2 Papaya
  • 1/4 l Milk
  • 1 TL cornstarch
  • 1 EL Sugar
  • 1 packet real vanilla sugar
  • 2 egg yolk
  • 2 EL whipped cream
  • Mint
30 minutes
Soak gelatine in plenty of cold water. Squeeze oranges. Measure out 1/4 liter of juice. Mix the Aperol and orange juice. Squeeze out the gelatine vigorously, dissolve in a small pot.
Stir into the orange juice mixed with Aperol. Halve the papaya, remove the seeds with a teaspoon. Use a ball cutter to cut out small balls from the pulp. Rinse molds with a capacity of 150 milliliters with cold water.
Pour in balls, except for a few for garnish. Top up with the liquid and refrigerate for two hours until the jelly is set. In the meantime, remove three tablespoons of the milk for the sauce and stir in the cornstarch and sugar until smooth.
Bring the rest of the milk to the boil, add the vanilla sugar andStir in the mixed cornstarch, bring to the boil again. Whisk the egg yolks and cream together. Stir into the sauce. Don't cook anymore! Briefly place the jelly molds in hot water.
Turn out onto a plate, pour over the vanilla sauce. Garnish with the remaining papaya balls and mint leaves.
1 person approx.:
  • 370 kcal
  • 1550 kJ


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