Total Time
4hrs
Prep 4 hrs
Cook 0 mins

This recipe came from Giada De Laurentiis. I have yet to find one of her recipes that was a bust. I did find however find that I needed to add an additional packet of plain gelatin. I also do not care for mascarpone cheese, so I made fresh whipped cream. My neighbors loved this one.

Ingredients Nutrition

Directions

  1. Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes. Refrigerate until lukewarm, about 45 minutes. Stir in the Prosecco. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. Stir in the raspberries (bubbles will form in the gelatin mixture). Divide the gelatin among 6 Champagne flutes or individual dessert bowls. Cover and refrigerate until the gelatin is set, at least 4 hours and up to 2 days.
  2. When ready to serve, put a tablespoon of whipped cream or mascarpone cheese and a few walnuts.

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