Prosecco and Fruit Gelatin
- Total:
- 3 hr 50 min
- Prep:
- 10 min
- Inactive:
- 3 hr 30 min
- Cook:
- 10 min
- Yield:
- 6 servings
- Level:
- Easy
Ingredients
Directions
Watch how to make this recipe.
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.
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