Aperol
Bitter Orange Sorbet, Orange, Aperol Jelly, Grapefruit Meringue, Rhubarb Confit, Candied Citrus
Pastry Chef Micaela Victoria formerly of Goodnight Hospitality | Houston, TX
Adapted by StarChefs | August 2025 | Photo: Will Blunt
INGREDIENTS
Bitter Orange Sorbet:
Yield: 60 servings
1.5 kilograms bitter orange purée
100 grams cinchona
450 grams granulated sugar
180 grams glucose powder
15 grams sorbet stabilizer
Grapefruit Meringue:
Yield: 200 servings
300 grams powdered sugar
200 grams egg whites
Grapefruit peels
Aperol Jelly:
Yield: 25 servings
500 grams Aperol
25 grams granulated sugar
7 sheets gelatin, bloomed
Candied Citrus Peel:
Yield: 200 servings
Peels of 6 grapefruits
Kosher salt
200 grams granulated sugar
Rhubarb Confit:
Yield: 70 servings
50 grams granulated sugar
5 grams agar agar
150 grams rhubarb purée
150 grams grapefruit juice
To Assemble and Serve:
Yield: 1 serving
3 orange suprêmes
Edible flowers
METHOD
For the Bitter Orange Sorbet:
In a nonreactive container, add bitter orange purée and chinchona. Cover and let sit overnight. The next day, strain into a pot over medium heat. Add 546 grams water and cook until mixture reaches 104°F. Add remaining ingredients and continue cooking until mixture reaches 185°F. Transfer to an airtight container and freeze.
For the Grapefruit Meringue:
Heat a dehydrator to the lowest setting. In the bowl of a stand mixer fitted with a whisk attachment, add sugar and egg whites. Beat until stiff peaks form. Transfer mixture to a silicone-lined sheet tray. Spread until mixture is 1-centimeter thick. Top with desired amount grapefruit peels. Bake until fully dried out. Let cool. Cut into bite-size pieces and transfer to an airtight container. Reserve.
For the Aperol Jelly:
In a pot over medium heat, add Aperol and sugar. Bring to a boil, then stir in gelatin. Pour into a nonreactive container and refrigerate until set. Transfer to a work surface and dice into cubes. Transfer to an airtight container and refrigerate.
For the Candied Citrus Peel:
In a pot over medium-high heat, add grapefruit peels. Cover with enough water to submerge and season heavily with salt. Bring to a boil, then strain into a clean pot. Cover peels with enough water to submerge and bring to a boil again. Strain, then repeat process 3 more times. Set peels aside. In a pot over medium heat, add sugar and 200 grams water. Cook until sugar has dissolved and a syrup is achieved. Stir in blanched peels. Reduce heat to low and cook 1 hour. Let cool.
For the Rhubarb Confit:
In a mixing bowl, whisk to combine sugar and agar agar. Set aside. In a pot over medium flame, heat purée and juice until mixture reaches 113°F. Stir in sugar mixture. Bring to a boil and cook 2 minutes. Transfer mixture to a nonreactive container and refrigerate until cool. Transfer to a mixing bowl and, using a Vitamix Commercial immersion blender, purée until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Place orange suprêmes and desired amount Aperol Jelly in a serving glass. Top with 1 scoop Bitter Orange Sorbet, desired amount Rhubarb Confit, and Grapefruit Meringue. Garnish with additional Aperol Jelly, Candied Citrus Peel, and edible flowers.
