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



Special equipment:
a Bundt pan
  1. 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.
  2. Once the first layer is set, pour the remaining liquid over the top. Refrigerate for another 3 hours, until fully set.
  3. 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.
  4. Serve with more raspberries if desired.