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.
Raspberries in Prosecco JellyRecipe 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.