Prosecco and Fruit Gelatin (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 (6-ounce) package raspberry-flavored gelatin |
1 cup boiling water |
2 cups prosecco or other sparkling wine, chilled |
1 1/2 cups frozen raspberries, not thawed |
1/3 cup mascarpone cheese, room temperature |
1/2 cup walnuts, toasted and chopped |
Directions:
1. Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes. Refrigerate until lukewarm, about 25 minutes. Stir in the Prosecco. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. Stir in the raspberries (bubbles will form in the gelatin mixture). Divide the gelatin among 6 Champagne flutes or individual dessert bowls. Cover and refrigerate until the gelatin is set, at least 2 hours and up to 2 days.
2. Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve.
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