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Prosecco and Fruit Gelatin Recipe

Prosecco and Fruit Gelatin

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

Showing 31-40 of 40

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  • on December 30, 2005

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    This recipe was harder to make than it looked. My gelatin didn't set as quickly as it was supposed to. After a couple of extra hours in the fridge it finally came together although it was still runnier than I would have liked. It did taste fantastic and my dinner guests enjoyed it a lot.

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  • on December 29, 2005

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    This really was amazing! There is something to the cheese! My friends and I had a great time at dinner and topped it off with this dessert! Easy to make and tastes like you worked all day.

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  • on October 31, 2005

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    I made this dessert the other night. It was incredibly simple and fast, but the presentation was beautiful. It is light (I made it with sugar free Jello, yet it provides a nice kick from the Prosecco.

    Some of my guests preferred whipped cream instead of the mascarpone cheese. The toasted walnuts were the perfect garnish.

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  • on October 17, 2005

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    I know the show said this was a perfect concoction for a night in with the girls, but it's always been my style to bend the guidelines. ; I served this as a dessert to my best friend, her boyfriend, her mom, and my fiance. They all send their complements.

    Unfortunately, we live in a rural area and Prosecco is not readily available, nor is marscapone. :( So I had to improvise a bit. I used a generic Spumante in place of the Prosecco. For the marscapone, I mixed equal parts of cream cheese and whipped cream plus about 2-3 tablespoons of sour cream.

    The flavors are a perfect match. This is definitely one I'm keeping in my repertoire. Thanks for the idea!

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  • on September 30, 2005

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    I love Giada but this dish didn't turn out well for me. I think the Prosecco wasn't quite sweet enough, maybe I should have used Muscat or gingerale like some of the other people who wrote reviews did.

    I also used whipped cream instead of mascarpone cheese to top it and it was fine. I think the recipe itself is good, just be sure to use a sweet champagne/wine or non-alc drink when mixing, not prosecco (my opinion.

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  • on July 10, 2005

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    This is a great summertime dessert. I didn't have Prosecco, so I used my favorite sparkling wine, Nivole Muscato di Asti. I didn't have any frozed rasberries, so I froze fresh ones and then used those. It was delicious. I am not a jello lover, but this was so good, and the small amt of mascarpone cheese was just the right touch. I am Italian, and my family and I love anything made w/mascarpone cheese. My husband couldn't get enough of this jello!! This is a definite keeper!!!!!

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  • on June 13, 2005

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    lovelovelove

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  • on June 09, 2005

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    My seven year old daughter loves Giada and she loves jello so of course when she saw this she immediately wanted to try it. We used gingerale instead of the wine and it was a huge hit. We've used strawberry jello and frozen strawberries and we've also used peach jello and frozen peaches. It's fun for her to make and eat.

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  • on June 06, 2005

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    This was a totally unexpected surprise because I'm not a big fan of gelatin. But...this is amazing...or "Jello-beyond". I used sugar-free raspberry gelatin and unsweetned frozen raspberries. I must say that it was truly delicious, refreshing and perfect for a light summer dessert. The marscapone and toasted walnuts gave it the little kick that it needed....creaminess and toasty crunch. And, the Prosecco in the gelatin was the ticket home!!!

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  • on May 15, 2005

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    I used Champagne instead. It was so much fun. A bit too sweet for me, but everyone else loved it. The bubbles make this an adult dessert, and it's just so light and refreshing. If you don't have marscapone, any creamy topping would work.

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