Photo: Prosecco Gelatin Parfait Recipe
Ingredients
- 1 bottle Prosecco (750 ml)
- 3/4 cup sugar, divided
- 1/2 cup water
- 2 (1/4-ounce) packets unflavored gelatin
- 1 cup heavy cream
- 1/2 pint mascarpone, room temperature
Directions
Put the Prosecco, 1/2 cup of the sugar and 1/2 cup water in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cook for 5 minutes to burn off some of the alcohol. Remove from the heat and slowly whisk in the gelatin until completely dissolved. Pour into a 9 by 11-inch baking dish, cool to room temperature, then refrigerate to set up for at least 4 hours.
In a large bowl, whip the cream to medium stiff peaks. In another bowl, whisk the remaining 1/4 cup sugar into the mascarpone until smooth. Add 1/3 of the whipped cream to the mascarpone to lighten, and then fold in the remaining whipped cream. Cut the Prosecco gelatin into 1 by 1-inch cubes and put a layer into the bottoms of 4 parfait glasses. Divide 1/2 of the cream mixture among the glasses on top of the gelatin, and then repeat with 2 more layers, ending with a final dollop of the cream. Serve with a long spoon and dig in!
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By kslighthouse_11...
Wichita, KS
on January 12, 2013
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Because the Prosecco is so expensive where I lived, I decide instead to buy one of those sparkling juices you find near the deli in your grocery store. The one you buy kids on New's Year to make them feel special. I you want to make it, buy a less expensive sparkling wine/champagne or plain wine. The whipped topping was amazing.
By CES200116
washington, DC
on March 14, 2011
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This is a fun elegant twist on dessert. Claire hits the nail on the head on this one. I made these for a dinner party and even though the guests were full from dinner, everyone scarfed this down. I made it with Rose and it was really gorgeous to look at as well.
If I had thought of it, I may add some fresh raspberries or blackberries to it or some fresh mint on top.
But, these are relatively inexpensive and fancy desserts that will impress guests.
By mlpowell14
on February 25, 2011
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I made this recipe for the very first time for my family during the Christmas holiday. At first, I was a bit nervous that the prosecco would be overwhelmingly "boozy," but not only did the parfaits look elegant, but they earned rave reviews from my entire family. I suspect that the brand/quality of prosecco could influence the final product, but I used a modestly priced bottle that worked just fine. Next time, I am going to use a rose prosecco to give the gelatin a nice pink hue.
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