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Prosecco And Fruit Gelatin


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  • 1 package raspberry-flavored gelatin - (6 oz)
  • 1 cup boiling water
  • 2 cups Prosecco or other sparkling wine chilled
  • 1 1/2 cups frozen raspberries not thawed
  • 1/3 cup mascarpone cheese room temperature
  • 1/2 cup walnuts toasted, chopped


Servings 6


Step 1

Whisk the gelatin 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 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 2 hours and up to 2 days.

Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve.

This recipe yields 6 servings.

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