Ingredients

Gelatines:
1/4 medium ripe melon such as cantaloupe, honeydew, Crenshaw or watermelon
1 1/2 cups fresh raspberries
1 pack unflavored gelatin (1/4 ounce)
2 cups Prosecco or other sparkling wine, fresh or flat
3/4 cup sugar
1/4 cup water

Whipped cream:
1/2 cup heavy cream
1 tablespoon confectioners' sugar

Directions

For the Gelatines: Use a

melon baller to portion the melon into small round balls. Divide the melon balls and half
the raspberries evenly among 4 tall narrow glasses or dessert cups, about 8 ounces each.
Sprinkle the gelatin over 1 cup of the Prosecco and stir to combine (fresh sparkling wine
will bubble up, so do this in a medium bowl with room for froth). Let stand until the
gelatin softens, about 5 minutes.

Toss the remaining raspberries with the sugar and water in a medium saucepan and heat over
low heat until raspberries break down and sugar dissolves, about 5 minutes. Pour off about
3 tablespoons of the raspberry juice, and reserve for flavoring the whipped cream.

Add the remaining Prosecco to the berries in the saucepan and heat over medium-low until
the berries break up and flavor the wine, about 2 minutes. It's best not to let the wine
boil. Stir in gelatin mixture until dissolved, about 1 more minute. Strain and press
through a fine mesh strainer to remove any fruit pips. Pour Prosecco gelatin into glasses
over the fruit and refrigerate until set, about 3 hours.

For the Cream: Just before serving whip the cream and sugar until soft peaks form. Fold in
the reserved raspberry juice. Dollop the cream on top of each set gelatin and serve.

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