Aperol-Orange-Jelly

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in plenty of cold water. Squeeze oranges. Measure out 1/4 litre juice. Mix aperol and orange juice. Squeeze the gelatine well and dissolve in a small pot.

2. 2

   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 the moulds with 150 millilitres of cold water.

3. 3

   Pour in balls, except for a few for garnishing. Fill with the liquid and chill for two hours until the jelly is firm. In the meantime, take three tablespoons of the milk for the sauce and stir the starch and sugar into it until smooth.

4. 4

   Bring the remaining milk to the boil, add vanilla sugar and stir in the mixed starch, bring to the boil again. Whisk egg yolk and cream. Stir into the sauce. Do not boil any more! Place jelly moulds briefly in hot water.

5. 5

   Turn out onto plates and pour vanilla sauce over them. Serve garnished with remaining papaya balls and mint leaves.