Proseco and Fruit Gelatin
- Ready In:
- 4hrs
- Ingredients:
- 6
- Yields:
-
6 cip
- Serves:
- 6
ingredients
- 1 (6 ounce) package raspberry gelatin powder
- 1 cup boiling water
- 2 cups prosecco or 2 cups other sparkling wine, chilled
- 1 1⁄2 cups frozen raspberries, not thawed
- 1⁄3 cup mascarpone cheese, room temperature
- 1⁄2 cup walnuts, toasted and chopped
directions
- 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.
- When ready to serve, put a tablespoon of whipped cream or mascarpone cheese and a few walnuts.
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RECIPE SUBMITTED BY
Gone Fishin
Austin, 83
I own a Needlepoint Shop in Austin, Texas. When I am not working, I love to cook and exercise. My Mother left me a wonderful collection of cookbooks and recipes that I am having a great time going through.
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<br>I also love to Flyfish. I travel a couple of times a year to beautiful spots to fish for either trout or salmon.
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<br>I have 4 cats, 1 in my store and 3 at home. (Medici, Rhett, Cassandra and Brooke Lynn).
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<br>My favorite town is Santa fe, NM and my favorite restaurant in The Compound on Canyon Road. The Ruby Red Grapefruit Martinis are the best. Also love Santacafe.
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