Raspberries in Prosecco Jelly

Simple yet elegant, this dessert requires but a few ingredients. For a non- alcoholic version, substitute apple juice for Prosecco.

Jumbo silicon muffin cups from Sur La Table make interesting molds.

I like the clean taste and smell of gelatin sheets which can be mail ordered here. If you prefer to use a powdered variety, you can substitute Knox unflavored gelatin, available in most grocery stores.
Raspberries in Prosecco Jelly
Recipe adapted from Jelly Mongers
4 servings
2 cups Prosecco, Champagne, or Apple Juice
5 Gelatin Leaves
or
1 envelope Knox unflavored gelatin
1/4 cup granulated sugar
Squeeze of lemon juice
12 oz. fresh raspberries
Fresh mint

In a heatproof bowl, cut the gelatin sheets into small pieces with scissors . Cover with 1/2 cup Prosecco. Or, sprinkle powdered Knox gelatin over 1/2 cup Prosecco. Set aside for 10 minutes to soften.

Bring a pan of water to a boil and place the bowl of softened gelatin on top of the pan of boiling water. Once the gelatin has melted, stir in the sugar to dissolve and add another 1/2 cup of Prosecco.

Pour the mixture through a sieve and into a large measuring cup. Squeeze the lemon through the sieve and add enough Prosecco to measure 2 cups.

Divide the raspberries among the 4 molds, adding a few small mint leaves throughout. Fill with the Prosecco mixture.

Refrigerate for 6 hours before unmolding.

 

Advertisements