Aperol Jello Mold

Original recipe from here.

Ingredients:

• Cooking spray

• 4 (1/4-ounce) envelopes unflavored powdered gelatin (about 1/4 cup total)

• 1/2 cup St. Germain elderflower liqueur, divided

• 1/2 cup aperol

• 1/2 cup granulated sugar

• 1 bottle brut champagne or prosecco

• 3 tablespoons freshly squeezed lemon juice

• 2 small plums, pitted and sliced

• 1 medium nectarine, pitted and sliced

• 1 cup quartered strawberries

• 1 cup cherries, pitted and halved

• 1 cup blueberries

• 4 fresh mint sprigs, plus more for garnishing

• Nasturtiums or other edible flowers, for garnish

What To Do:

1. Coat a 10-cup Bundt pan or jello mold with cooking spray; set aside.

2. Place the gelatin into a small bowl, add 1/2 cup of the elderflower liqueur, and whisk to combine. Set aside to bloom for 5 minutes.

3. Warm the remaining 1/2 cup elderflower liqueur and sugar in a small saucepan over medium heat, stirring until the sugar is dissolved but the mixture is not boiling. Remove from the heat. Add the bloomed gelatin and whisk until the gelatin is completely dissolved. Set aside to cool for 5 minutes.

4. Meanwhile, place the sparkling wine and lemon juice in a large bowl. Set the bowl over an ice bath. Add the cooled gelatin mixture and stir gently to combine. Keep the stirring to a minimum to retain the bubbles and also keep the jello mold clear.

5. Cool the sparkling gelatin over the ice bath until it is quite thick and about the consistency of hair gel to ensure that the fruit doesn't float when added. Add the plums, nectarine, strawberries, cherries, and blueberries, and gently fold in with a rubber spatula.

6. Pour the sparkling jelly into the mold and refrigerate until set, at least 4 hours but preferably overnight.

7. To remove the gelatin from the mold, carefully invert the mold onto a serving plate and let the mold fall gently from the mold onto the plate. This will take 2 to 3 minutes.

8. If it does not come out, fill the sink or a large, wide pot (wider than your mold) with warm tap water. Dip the outside of the mold in the water for 10 seconds. Remove from the water, dry the outside of the mold, and flip out onto a serving plate. Garnish with more fresh fruit, mint, and edible flowers as desired and slice to serve.