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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
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 223
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 14 mg
- Sodium
- 108 mg
- Level: Easy
- Total: 3 hr 50 min
- Prep: 10 min
- Inactive: 3 hr 30 min
- Cook: 10 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 223
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 14 mg
- Sodium
- 108 mg
Ingredients
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.
