Prosecco and Fruit Gelatin |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
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Courtesy of Giada de Laurentis, she says her mother-in-law makes this for her all the time. Ingredients:
1 (6 ounce) package kosher raspberry gelatin powder |
1 cup boiling water |
2 cups prosecco sparkling wine or 2 cups other sparkling wine, chilled |
1 1/2 cups frozen raspberries, not thawed |
1/3 cup mascarpone cheese, at room temperature |
1/2 cup almonds, toasted and chopped |
Directions:
1. Whisk the gealtin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes.
2. Refrigerate until lukewarm, about 25 minutes.
3. Stir in the Prosecco.
4. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour.
5. Stir in the reaspberries(bubbles will form in the gealtin mixture).
6. Divide the gelatin among 6 Champagne flutes or parfait glasses.
7. Cover and refrigerate until the gelatin is set, at least 2 hours or/and up to 2 days.
8. Dollop the mascarpone cheese atop each serving, then sprinkle with almonds.
9. Serve with Amaretti cookies.
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