Aperol Grapefruit Citrus Jelly Shots
Turn the classic Aperol spritz into a fun, wobbly dessert with these citrusy jellies topped with a cloud of cream.
- Cook20 min
- Total20 min
- DifficultyEasy
- Servings6
This recipe takes the beloved Aperol spritz and turns it into a playful jelly dessert. The bitterness of the Aperol pairs beautifully with the tangy grapefruit and sweet orange, creating a refreshing treat that's perfect for summer parties or a light after-dinner indulgence.
The jellies are surprisingly simple to make, requiring just a handful of ingredients and a bit of patience while they set in the fridge. The creamy topping adds a lovely contrast to the bright, citrusy jelly, making each spoonful a delightful experience.
Ingredients
Servings
Converted amounts are rounded.
Method
- Soak the gelatine leaves in cold water for 5 minutes, until they soften.
- Grate a little zest from one of each citrus fruit (grapefruit, lemon, orange) into a bowl and set aside.
- Cut the zested fruits in half and squeeze their juice into a saucepan. Add 100ml of water, the Aperol, sugar, and the soaked gelatine. Heat gently, stirring, until the gelatine and sugar have dissolved. Remove from heat and let cool.
- Peel the remaining grapefruits with a sharp knife, remove the segments, and add them to the jelly mixture.
- Pour the mixture into 6 to 8 clean glasses or trifle bowls. Refrigerate for at least 3 hours, until set.
- In a separate bowl, pour the cream over the citrus zest, add the icing sugar, and beat until soft peaks form. Spoon the cream on top of the set jellies.
💡 Tips
- For a non-alcoholic version, replace the Aperol with a splash of orange juice and a few drops of bitters.
- Make sure the jelly mixture is cool before pouring into glasses to avoid cracking the glass.
- If you prefer a stronger citrus flavor, add a little more zest to the cream topping.
Inspired by a recipe from Jamie Oliver