Orange fruit jelly with aperol and vanilla yoghurt

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Cut oranges in half, squeeze juice. Measure 500 ml juice with pulp and mix with aperol. Squeeze gelatine, dissolve lukewarm. Stir 2 tablespoons of juice into the gelatine.

2. 2

   Stir the gelatine into the rest of the juice. Divide the juice into 4 cups or moulds (each containing approx. 180 ml). Chill for approx. 2 hours. Delicious with vanilla yoghurt

3. 3

   2 hours waiting time