Prosecco-Raspberry Gelée
An elegant dessert combining fresh raspberries with sparkling Prosecco in a light, sophisticated gelatin preparation. This refreshing Italian-inspired treat balances sweet fruit with the effervescence of sparkling wine.
Ingredients
- •2 cups fresh raspberries
- •¾ cup sugar
- •2 tablespoons fresh lemon juice
- •1 bottle Prosecco
- •3½ teaspoon unflavored gelatin
- •¾ teaspoon orange-flower water
- •Ingredient info: Orange-flower water
- •flavoring extract
- •is available in the cocktail-mixers or baking section of better supermarkets and at liquor stores and Middle Eastern markets
Cooking Instructions
- 1.
Place raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine. Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes.
25 min
- 2.
Place 1/2 cup Prosecco in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, stirring until sugar is dissolved. Remove from heat; add gelatin mixture and stir until dissolved.
10 min
- 3.
Transfer gelatin mixture to a large pitcher. Add raspberries with juices, remaining Prosecco, remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar.
5 min
- 4.
Using a slotted spoon, divide raspberries equally among coupe glasses or other small wide, shallow glasses or cups. Divide Prosecco mixture equally among glasses, about 3/4 cup per glass. Chill gelée until firm, about 3 hours. DO AHEAD: Gelées can be made up to 2 days ahead. Cover and keep chilled.
180 min
