Vanilla Panna Cotta with Aperol Granita

Method

1. To make the Aperol granita, combine the sugar with 11/2 cups (375ml) water in a saucepan over medium-low heat. Cook, stirring, for 3 mins or until sugar dissolves. Add orange juice and Aperol or extra orange juice. Stir to combine. Transfer to a shallow metal container. Place in the freezer for 1 hour or until the mixture is icy. Use a fork to stir and scrape edges to break up any large ice crystals. Freeze, stirring and scraping with a fork every 30 mins, for a further 1 hour or until the mixture resembles flaky crystals. Transfer to an airtight container and return to the freezer.
2. Meanwhile, combine the cream, milk and sugar in a medium saucepan over low heat. Cook, stirring, for 4-5 mins or until sugar dissolves. Increase heat to medium-low and slowly bring to a simmer. Cook, stirring occasionally, for 5 mins or until mixture thickens slightly. Remove from heat. Stir in the vanilla.
3. Place the gelatine leaves in a bowl. Cover with cold water and set aside for 5 mins to soak. Squeeze excess liquid from gelatine leaves. Add the gelatine leaves to the cream mixture in the saucepan and stir until gelatine dissolves. Set aside to cool slightly.
4. Lightly grease eight ¾-cup (185ml) dariole moulds or ramekins. Pour the cream mixture evenly among prepared moulds or ramekins. Arrange on a baking tray. Place in the fridge for 5 hours or until set.
5. Combine strawberry and icing sugar in a small bowl. Set aside for 5 mins or until strawberry releases its juices.
6. Invert panna cottas onto serving plates. Top with Aperol granita and strawberry mixture to serve.