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Recipe courtesy of Giada De Laurentiis

Prosecco and Fruit Gelatin

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  • Level: Easy
  • Total: 3 hr 50 min
  • Prep: 10 min
  • Inactive: 3 hr 30 min
  • Cook: 10 min
  • Yield: 6 servings
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Ingredients

Directions

  1. Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes. Refrigerate until lukewarm, about 25 minutes. Stir in the Prosecco. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. Stir in the raspberries (bubbles will form in the gelatin mixture). Divide the gelatin among 6 Champagne flutes or individual dessert bowls. Cover and refrigerate until the gelatin is set, at least 2 hours and up to 2 days.
  2. Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve.

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