Raspberry-Melon Gelatine Royale
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 467
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 70
- Dietary Fiber
- 4
- Sugar
- 61
- Protein
- 4
- Cholesterol
- 41
- Sodium
- 25
- Total: 3 hr 23 min
- Prep: 15 min
- Inactive: 3 hr
- Cook: 8 min
Ingredients
Gelatines:
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
Directions
- 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.
- 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.
- 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.
- 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.
- 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.