Recipe courtesy of Claire Robinson
Prosecco Gelatin Parfait
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- Level: Easy
- Total: 4 hr 23 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 8 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 355
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 21 g
- Protein
- 4 g
- Cholesterol
- 72 mg
- Sodium
- 124 mg
- Level: Easy
- Total: 4 hr 23 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 8 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 355
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 21 g
- Protein
- 4 g
- Cholesterol
- 72 mg
- Sodium
- 124 mg
Ingredients
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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!
