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.

 

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Fruity Marshmallows

 
If you can boil water, beat egg whites or read a thermometer, you can make marshmallows. Soft, fluffy pillows that melt in your mouth, they taste nothing like their commercial counterparts. Be creative by infusing flavor, or keep it simple with classic vanilla. Once you’ve tasted a homemade marshmallow, they’ll be no going back to the ones on your grocers’ shelf.
 
Recipe for Raspberry and Passionfruit Marshmallows
3 T. unflavored gelatin
1/2 cup cold fruit purée, strained if there are seeds
1-1/2 cup granulated sugar
1 cup light corn syrup
1/2 cup water
pinch salt
confectioners’ sugar
 
Makes about 40 marshmallows
 
Spray a 9″ square pan with Pam. With a paper towel, wipe off excess and dust with confectioners’ sugar.
 
In the bowl of an electric mixer, combine the fruit purée and gelatin. Set aside for 10 minutes.
 
 
Meanwhile, make the sugar syrup. Combine the sugar, corn syrup, 1/2 cup water and salt in a saucepan. Stir gently over medium heat until the sugar dissolves, then raise the heat to medium high and attach a candy thermometer. Boil until the temperature reaches 240F, then remove from heat.
Attach the whisk to the mixer, and on low speed, slowly pour the sugar syrup into the gelatin. Increase the speed to high and whip until the mixture becomes very thick, about 8-10 minutes.
 
 
 
Using a rubber spatula, scrape the marshmallow mixture into the prepared pan. It will be sticky so work quickly. Smooth the top and dust with confectioners’ sugar. Allow to set uncovered overnight at room temperature.
TIP: Marshmallow making is sticky business, but cleanup is easy using hot
water.
 
Next day, release the marshmallow mixture from the pan by running a knife along the edges and then turning it out onto a cutting board dusted with confectioners’ sugar.
 
Using kitchen shears, cut into long strips. I found shears work much better than a knife or pastry cutter.
Cut the strips into squares. Dip the cut ends in confectioners’ sugar to keep them from sticking.
 
Or use cookie cutters to make fun shapes.
 
 
 
Store in an airtight container for about 2 weeks.

 
 
 
 
 
 

Making Jello without the Box

America’s favorite dessert just got healthier. Making your own jello is easier than you think. No artificial color or flavor, just pure fruit juice, gelatin, and a cream cheese layer. I threw in some pomegranate seeds to celebrate the season and …voila!

Recipe

for a 6 cup mold
1 pomegranate
2 cups cranberry juice
1/2 cup granulated sugar
2 1/2 cups apple juice
8 oz. cream cheese at room temp
1/2 cup milk
4 T. powdered sugar
15 sheets gelatin (see note) or 4-1/2 T. Knox unflavored powder gelatin

Note: Gelatin can be purchased two ways. The most common is in powder form that can be found at your local grocery store. The other is in thin sheets that I mail order here. I prefer using the sheets. They produce a beautiful glass like jello with a clean taste and without the yellow tinge of the powder.

Cut a pomegranate in half and scoop out the seeds with a spoon. Set aside.

In a saucepan, mix 1/4 cup sugar with the cranberry juice and heat only to dissolve the sugar. Transfer to a bowl and cool completely. Repeat with the apple juice.

In a mixer, beat cream cheese, milk, and powdered sugar until smooth. Set aside.

Add gelatin to 3 small bowls. If using powder, add 1-1/2 T. to each bowl, or 5 sheets to each bowl. Cut each sheet into 6 pieces with scissors.

Pour about 1/2 cup of the cooled juices over the gelatin only to cover. You will have one bowl of cranberry and two of apple.

Set aside to soften at least 10 minutes. In the meantime, simmer some water in a double boiler.

Once the gelatin has softened, starting with the apple, place it in the double boiler and stir until completely dissolved, then mix it into the cold apple juice that you have set aside. This is your top layer. Pour 2 cups of it into your mold ,and place in the refrigerator for about 10-15 minutes until it is the consistency of egg whites. Then add your pomegranate seeds. Set it back into the refrigerator while you prepare the next layer.

Repeat this process with the cream cheese layer. Heat the second apple juice- gelatin mixture over the double boiler and stir to dissolve the gelatin, then mix it into the cream cheese mixture. Remove the mold from the fridge, and pour evenly on top. Chill another 15 minutes or so before adding the final cranberry layer.

Repeat this process of dissolving the cranberry-gelatin mixture and then mixing it into the remaining cranberry juice. Pour into your mold and allow to chill at least 6 hours or overnight.

To release from the mold, pour hot water into a large bowl. Carefully lower the mold into the water making sure water doesn’t get into the mold. Hold for about 15 seconds, then turn out onto a serving plate.

An elegant and healthy dessert for your holiday table.