Food Stylist: Brett Kurzweil

Gelatin Bellinis

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  • Level: Easy
  • Total: 4 hr
  • Prep: 3 hr 55 min
  • Cook: 5 min
  • Yield: 6 servings



  1. Combine 1 cup prosecco and the sugar in a small saucepan and bring to a boil, stirring until the sugar dissolves.
  2. Meanwhile, pour the remaining prosecco into a medium bowl. Sprinkle the gelatin on top and let stand 1 minute. Pour in the hot prosecco mixture and whisk until the gelatin dissolves. Skim off most of the foam. Divide the mixture among 6 champagne glasses and refrigerate until slightly set, about 1 hour. Push a peach slice into each one, then return the glasses to the refrigerator until the gelatin is fully set, about 3 more hours.