Prosecco and Fruit Gelatin

Courtesy of Giada de Laurentis, she says her mother-in-law makes this for her all the time.

• Ready In: 3 hrs 50 mins
• Serves: 6

Ingredients

• 1 (6 ounce) package  kosher raspberry gelatin powder
• 1  cup boiling water
• 2  cups  prosecco  sparkling wine or 2  cups  other  sparkling wine, chilled
• 1 1⁄2 cups frozen raspberries, not thawed
• 1⁄3 cup mascarpone cheese, at room temperature
• 1⁄2 cup  almonds, toasted and chopped

Directions

1. Whisk the gealtin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes.
2. Refrigerate until lukewarm, about 25 minutes.
3. Stir in the Prosecco.
4. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour.
5. Stir in the reaspberries(bubbles will form in the gealtin mixture).
6. Divide the gelatin among 6 Champagne flutes or parfait glasses.
7. Cover and refrigerate until the gelatin is set, at least 2 hours or/and up to 2 days.
8. Dollop the mascarpone cheese atop each serving, then sprinkle with almonds.
9. Serve with Amaretti cookies.