Directions
- 1Cut navel oranges in half and empty out the shells.
- 2Place the empty orange shells into a muffin tin.
- 3Make your panna cotta base and pour into orange halves.
- 4Chill the panna cotta base in the fridge.
- 5Bring orange juice, prosecco, Aperol, sugar and gelatin to a simmer.
- 6Add the Aperol jelly in a thin layer over the chilled panna cotta base and place a thin orange slice on top.
- 7Set back into the fridge for two hours, preferably overnight.
- 8Top with whipped cream, orange zest and a mint leaf.
Ingredients
- Navel oranges
- Panna cotta base
- Orange juice
- Prosecco
- Aperol
- Sugar
- Gelatin
- Orange slice
Equipment
knifecolandermuffin tinpotwhiskpiping bag
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