Aperol spritz blancmange

Method

1. For the Aperol spritz jelly, soak the gelatine in a small bowl of cold water for 5-10 minutes. Put the Aperol, prosecco, orange juice and sugar in a pan and heat gently until the sugar has dissolved, then remove from the heat. Squeeze the water from the softened gelatine leaves and mix them into the Aperol mixture until dissolved, then stir in the lemon juice. Pour the mixture into the greased jelly mould and leave to set in the fridge for 2 hours or until set with a wobble.
2. Once the jelly has set, make the blancmange. Put the gelatine leaves in a bowl of cold water to soften (as above). Mix the milk with half the sugar in a pan, then heat until just steaming. With a balloon whisk, whisk the egg yolks and remaining sugar in a small bowl until pale. Pour a little of the warm milk into the yolks, whisk briefly, then pour the yolk mixture back into the steaming milk pan. Stir with a wooden spoon, over the heat, for 15 minutes or until the custard is thick enough to coat the back of a spoon. Remove from the heat. Squeeze out the water from the softened gelatine sheets, then mix into the custard, one at a time, until dissolved. Stir in the orange zest.
3. Pour the custard into a medium mixing bowl set in a larger bowl (or sink) filled with iced water and stir until cool. Whip the double cream until it’s just holding its shape (don’t overwhip), then whisk the cream into the cooled custard.
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4. Pour the custard mixture over the set jelly and chill for 2 hours or until set to the touch. Briefly dip the mould into hot water, then turn out the finished blancmange onto a plate.