This is an elegant, refreshing dessert -- a cross between a Kir Royale and a gelatin fruit dessert. It'd be great for a summertime celebration or simply at brunch.
- 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
- 1/2 cup heavy cream
- 1 tablespoon confectioners' sugar
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.
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