Prosecco-Raspberry Gelée

By LRay

Prosecco-Raspberry Gelée
A glass of chilled Prosecco is a fine prelude to a summer meal. Morphed into a sophisticated gelée, it's a great ending, too.
Try adding golden or black raspberries to this stunning dessert.

6 servings

Recipe by Melissa Roberts

Photograph by Hirsheimer & Hamilton

July 2011

Ingredients

• 2 cups (9 ounces) fresh raspberries
• 3/4 cup plus 2 tablespoons sugar, divided
• 2 tablespoons fresh lemon juice, divided
• 1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided
• 3 1/2 teaspoons unflavored gelatin (measured from two 1/4-ounce envelopes)
• 3/4 teaspoon orange-flower water (optional)

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Place raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine. Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes.

Place 1/2 cup Prosecco in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, stirring until sugar is dissolved. Remove from heat; add gelatin mixture and stir until dissolved.

Transfer gelatin mixture to a large pitcher. Add raspberries with juices, remaining Prosecco, remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar.

Using a slotted spoon, divide raspberries equally among coupe glasses or other small wide, shallow glasses or cups. Divide Prosecco mixture equally among glasses, about 3/4 cup per glass. Chill gelée until firm, about 3 hours. DO AHEAD Gelées can be made up to 2 days ahead. Cover and keep chilled.

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