Prosecco and Fruit Gelatin
- Level: Easy
- Total: 3 hr 50 min
- Prep: 10 min
- Inactive: 3 hr 30 min
- Cook: 10 min
- Yield: 6 servings
- Level: Easy
- Total: 3 hr 50 min
- Prep: 10 min
- Inactive: 3 hr 30 min
- Cook: 10 min
- Yield: 6 servings
Ingredients
1 (6-ounce) package raspberry-flavored gelatin
1 cup boiling water
2 cups Prosecco or other sparkling wine, chilled
1 1/2 cups frozen raspberries, not thawed
1/3 cup mascarpone cheese, room temperature
1/2 cup walnuts, toasted and chopped
Directions
- 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.
- Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve.
My Private Notes
Show:
Everyday Italian
Episode:
Girls Night In
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