Gelatin Bellinis
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 276
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 39
- Dietary Fiber
- 0
- Sugar
- 37
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 27
- Total: 4 hr
- Prep: 3 hr 55 min
- Cook: 5 min
Ingredients
1 750-ml bottle prosecco
1 cup sugar
2 1/4-ounce packets unflavored gelatin powder
1 peach, cut into wedges
Directions
- Combine 1 cup prosecco and the sugar in a small saucepan and bring to a boil, stirring until the sugar dissolves.
- 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.