Recipe courtesy of Giada De Laurentiis
Raspberry Prosecco Tulip
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- Level: Easy
- Total: 4 hr 40 min (includes cooling and setting time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 350
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 2 g
- Sugar
- 47 g
- Protein
- 18 g
- Cholesterol
- 0 mg
- Sodium
- 54 mg
- Level: Easy
- Total: 4 hr 40 min (includes cooling and setting time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 350
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 2 g
- Sugar
- 47 g
- Protein
- 18 g
- Cholesterol
- 0 mg
- Sodium
- 54 mg
Ingredients
Directions
Special equipment:
a Bundt pan- Pour 2 cups water into a small saucepan and sprinkle the gelatin over the top. Let sit until the gelatin has absorbed liquid, about 1 minute. Bring to a boil over medium heat, stirring often with a wooden spoon to fully dissolve the gelatin. Pour the mixture into a bowl and add the sugar, stirring until dissolved. Let cool until just warm to the touch. Then add the prosecco, club soda and raspberry liqueur; stir until combined. Ladle 2 cups of the liquid into a Bundt pan. Sprinkle with the raspberries and refrigerate until pretty much set, 1 hour.
- Once the first layer is set, pour the remaining liquid over the top. Refrigerate for another 3 hours, until fully set.
- To unmold, dip the Bundt pan in a small amount of warm water for a few seconds, then cover the pan with a plate and invert so the mold releases onto the plate.
- Serve with more raspberries if desired.
