Ingredients

Step by step

1. For the panna cotta, put the cream, milk and sugar in a saucepan with a small pinch of salt. Set over a medium heat, stirring occasionally, until gently simmering. Meanwhile, finely chop the chocolate, then soak the gelatine in cold water for 5-10 minutes to soften. Once the cream mixture is steaming and almost at simmering point, remove the pan from the heat and add the chocolate. Leave to stand for 1 minute, then stir until melted.
2. Squeeze the excess water from the gelatine, then add to the hot cream mixture and stir well until dissolved. Leave to cool for 10 minutes, then strain into a measuring jug. Pour into6 glasses (220-260ml each). Carefully transfer to the fridge to chill for 3 hours, or until set.
3. After 1-2 hours, make the jelly – it can take up to 1 hour 30 minutes to cool before pouring onto the panna cotta. Squeeze the juice from 1-2 oranges to get 75ml. Pour the orange juice into a saucepan with the Aperol, 75ml of the prosecco and the sugar. Heat over a medium-low heat until the sugar has dissolved, then bring to a gentle simmer. Meanwhile, soak the gelatine in cold water for 5-10 minutes to soften. Remove the Aperol mixture from the heat once simmering. Squeeze the excess water from the gelatine, then stir into the Aperol mixture until dissolved. Add the remaining 50ml prosecco, then strain into a measuring jug and leave to cool to room temperature.
4. Using a sharp serrated knife, remove the peel and pith from 2 oranges, then slice 3 rounds from the middle of each orange (consider the leftovers a cook’s perk!). Once the jelly has cooled, remove the panna cotta from the fridge, place an orange slice on top of each, then evenly pour over the jelly – the orange slices will float to the top. Chill in the fridge for at least 3 hours (or up to 48 hours ahead) until set, but still with a wobble.