Raspberry-Melon Gelatine Royale

This is an elegant, refreshing dessert -- a cross between a Kir Royale and a gelatin fruit dessert. It'd be great for a summertime celebration or simply at brunch.
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  • Level: Easy
  • Total: 3 hr 23 min
  • Prep: 15 min
  • Inactive: 3 hr
  • Cook: 8 min
  • Yield: 4 servings
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1/4 medium ripe melon such as cantaloupe, honeydew, Crenshaw or watermelon

1 1/2 cups fresh raspberries

1 pack unflavored gelatin (1/4 ounce)

2 cups Prosecco or other sparkling wine, fresh or flat

3/4 cup sugar

1/4 cup water

Whipped cream:

1/2 cup heavy cream

1 tablespoon confectioners' sugar


  1. For the Gelatines: Use a melon baller to portion the melon into small round balls. Divide the melon balls and half the raspberries evenly among 4 tall narrow glasses or dessert cups, about 8 ounces each.
  2. Sprinkle the gelatin over 1 cup of the Prosecco and stir to combine (fresh sparkling wine will bubble up, so do this in a medium bowl with room for froth). Let stand until the gelatin softens, about 5 minutes.
  3. Toss the remaining raspberries with the sugar and water in a medium saucepan and heat over low heat until raspberries break down and sugar dissolves, about 5 minutes. Pour off about 3 tablespoons of the raspberry juice, and reserve for flavoring the whipped cream.
  4. Add the remaining Prosecco to the berries in the saucepan and heat over medium-low until the berries break up and flavor the wine, about 2 minutes. It's best not to let the wine boil. Stir in gelatin mixture until dissolved, about 1 more minute. Strain and press through a fine mesh strainer to remove any fruit pips. Pour Prosecco gelatin into glasses over the fruit and refrigerate until set, about 3 hours.
  5. For the Cream: Just before serving whip the cream and sugar until soft peaks form. Fold in the reserved raspberry juice. Dollop the cream on top of each set gelatin and serve.