Method

• 1.
  Soak the gelatine in a bowl of cold water for 5 minutes to soften.
• 2.
  Place the sugar, prosecco and orange juice in a saucepan over medium heat. Warm gently, stirring, until sugar dissolves.
• 3.
  Squeeze excess water from the gelatine and add to the orange juice mixture, stirring until dissolved. Set aside for 10 minutes to cool. Strain mixture through a sieve into a clean bowl and add the Aperol. Pour into 4 serving glasses and place in the fridge for 4 hours or until set.
• 4.
  Serve with whipped cream, orange segments and orange zest.