Cava Gelatin
- Level: Easy
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 2 hr
- Yield: 6 servings
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- Level: Easy
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 2 hr
- Yield: 6 servings
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.
