Photo: Cava Gelatin Recipe
Ingredients
- 1/4 cup superfine sugar
- 3/4 cup boiling water
- 1 package unflavored gelatin (recommended: Knox)
- 1 (750 ml.) bottle cava, Spanish sparkling wine, regular or rose
- 1 package raspberries
Directions
Place sugar in a bowl cover with boiling water and whisk. Sprinkle gelatin over the solution, and whisk lightly to incorporate. Let gelatin mixture cool to room temperature.
Pour the gelatin mixture into a large pitcher. Pour out an 8 ounce glass of the cava and pour the rest of the cava, on an angle, into the pitcher to minimize foam. Stir gently with the whisk. Use the reserved 8 ounces of cava for another purpose.
Pour into 6 wine glasses and refrigerate immediately. Refrigerate until set, at least 2 hours.
Garnish the glasses with a few raspberries.
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By VickiVann
on August 15, 2012
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I tried a similar recipe from Food Network Magazine July/August 2012 called Gelatin Bellinis. I didn't have luck with them, but think it is a really neat idea. I will try them again using the help offered by Clairez...will check back later.
By pamelatanis_117...
Atlantic Highla...
on August 21, 2011
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I made this for a Royal Wedding party in April. It is delicious and makes an elegant (and low calorie! presentation. I followed Claire Z.'s directions exactly - there was no mess in prep and it set up perfectly. I will definitely make this again for a celebration.
By clairez_12418857
Royal Oak, 62
on December 08, 2009
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I tried this recipe twice, and they were a hit at my party! Here are a few tips/tricks:
1. I used 1 cup of water.
2. I added the sugar while the water was still boiling and on the heat source, let it dissolve (it dissolves almost immediately, and then poured it into a container.
3. Immediately after pouring it into the container, I poured in the gelatin packets (2 Knox gelatin packets and stirred until it was completely dissolved (no clumps!
4. I waited until the mixture was lukewarm - doesn't need to be exactly room temperature
5. I slowly poured in the cava while stirring - I think stirring is important because if you don't mix it well, then the water/gelatin mixture could separate from the cava as your pour. Then you'd have cava that doesn't settle with clumps of jello water.
Although it should settle in 2-3 hours, I always make this ahead of time - either first thing in the morning, or even the night before the party.
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