Traveling on a budget
Well today we leave Italy after three months of fun. Traveling on a strict budget means we have not eaten out every day but cooked most meals for ourselves. There has been some memorable ones for sure, filled with truffles, mushrooms and the bounty of this incredible country.
So it seems fitting that we leave the country with a dessert recipe. Panna Cotta is something you see on lots of menus and a very easy recipe to make as long as you follow some very simple steps.
Bitter orange is a flavour you will encounter a good amount in Italy be it in an Aperol spritz, preserves or desserts. So in this recipe I decided to marry bitter orange and panna cotta and make an Aperol panna cotta.
I have garnished the panna cotta with orange segments marinated in an Aperol spiked caramel and used a touch of Aperol with the cream to give the panna cotta a nice pink colour.
Ciao for now
You could easily substitute another booze like Grand Marnier or maybe Amaretto but then you would lose that bitterness that works so well against the creaminess of the panna cotta.
The other advantage of adding a bottle of Aperol to your collection is you can make the classic Italian aperitivo Aperol Spritz, a delicious mix of Prosecco, Aperol and a spritz of soda.
Bitter orange panna cotta with Aperol, it’s delicious and looks great on the table, we hope you try it.
Ciao for now Italy.
- 1/2 cup milk
- 4 tsp powdered gelatin or 3 sheets
- 3/4 cup sugar
- 2 cups heavy cream (you can use light if you wish)
- Seeds of 1 vanilla bean
- 2 oz Aperol
- Pinch of salt
- zest of one orange
- 3/4 cup sugar
- 4 oz Aperol
- 4 oz water
- 1 orange, peeled and segmented
- Using a cooking spray or paper towel dipped in oil, lightly grease vessel you will be using, you can use ramekins for individual portions or a larger bowl for a more dramatic presentation.
- Pour the milk into the saucepan and sprinkle the powdered gelatine (or broken up sheets) evenly over top. Let soften for a few minutes, the gelatin will look wet and a bit dissolved.
- Warm the milk over low heat, stirring or whisking often.
- DO NOT boil or simmer the milk.
- The milk should get hot, but you should be able to leave your finger in the milk for a few seconds without burning.
- The gelatin will dissolve quickly as the milk warms.
- After a few minutes, dip a spoon in the milk and check that the gelatin is dissolved.
- Stir in the sugar and continue stirring until it is dissolved.
- DO NOT boil mixture.
- In a separate bowl whip half of the heavy cream to soft peaks, set aside.
- Whisk in the rest of the cream and Aperol into the hot mixture.
- Remove the saucepan from heat. Whisk in the vanilla and a pinch of salt.
- Pour into ramekins or bowl and chill.
- If you're using ramekins, there is no need to unmold.
- If using a bowl and you want to unmold the panna cotta, chill overnight.
- Fill the sink half way with hot water.
- Run a thin knife around the sides of the container.
- Dip the container in the warm water up to the rim, and hold it there for a few seconds.
- Invert the container over a plate and jiggle to help the panna cotta fall out.
- If it does not fall out easily, return to the warm water bath for a few seconds.
- Reposition on the plate and try again to jiggle it out.
- Serve immediately, or refrigerate, for up to 4 days.
- Add sugar to dry pan over medium heat.
- Do not stir, swirl pan carefully, when all sugar is a dark golden caramel remove from heat and carefully pour in the Aperol and water.
- Return the pan to the heat.
- The caramel will harden up with the addition of the liquids.
- Recook to dissolve the caramel into a sauce.
- If too thick, add more water.
- If too thin, continue cooking until right consistency.
- Let cool and add orange segments and some orange zest.
- Once the panna cotta is inverted onto a plate, garnish with marinated orange segments, Aperol caramel and some orange zest.
- The finished product is stunning and sure to wow your guests.
Three months in Italy sounds divine! I am jealous 🙂
Aperol panna cotta with an Aperol Spritz would be delicious right about now. My mother is a collector of recipes so I will be sure to pass this one on to her. I do not recall her ever making panna cotta, maybe I will make this recipe for her, it looks beautiful.
It’s been a long time since I’ve had Panna Cotta, and this looks delicious. Sounds like you enjoyed your time in Italy! 🙂
Wow, I am a fan of panna cotta and Aperol Panna Cotta looks absolutely wonderful! What’s not to like if you can add the Aperol to champagne, too? 🙂
An italian panna cotta…perfect! The aperol spritzer reminder takes me back to lazy days sitting over looking the canals in Venice and at aperitivo bars in Milan. This is definitely one I will try!
I’ve never heard of panna cotta but this sounds and looks delicious.
That looks amazing, now if there was a way I can actually sample via web, I would be in heaven! Please do share this on my link up for Travel Photo Mondays, love to have you join us today!
I love an Aperol spritzer so no reason to believe the aperol panna cotta wouldn’t be delicious. Thanks for sharing the recipe.
I am so fond of the Aperol spritz that I must certainly try your lovely recipe for Aperol panna cotta! Here’s my Aperol spritz recipe for you, http://berkeleyandbeyond.com/Way-Beyond/SuperSimple-Recipes/Aperol-Spritz/aperol-spritz.html
OMG! This panna cotta looks absolutely heavenly. We’ve been drinking a variation of the Aperol spritz made with some added grapefruit juice. It’s a wonderfully refreshing summer drink! Hope to try the recipe.
I have serious doubts as to whether I could pull off making panna cotta, but I’d be more than happy to try someone else’s attempt. 😉
This sounds amazing, will definitely have to try- have never had Aperol. Hopefully, it is gluten free. 🙂
Aperol panna cotta sounds delicious, as did your three months in Italy! I’m going to give your recipe a try!
Hope you like it Shelley, we enjoyed it immensely!
This is a first for me. I hope to get to Europe and explore dishes like this.
We haven’t seen aperol panna cotta on any menu, this is one of Tim’s creations. Feel free to re-create at home 🙂