Prosecco and Fruit Gelatin

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READY IN: 3hrs 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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