Prosecco And Fruit Gelatin Recipes

PROSECCO GELATIN PARFAIT

Steps:

• Put the Prosecco, 1/2 cup of the sugar and 1/2 cup water in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cook for 5 minutes to burn off some of the alcohol. Remove from the heat and slowly whisk in the gelatin until completely dissolved. Pour into a 9 by 11-inch baking dish, cool to room temperature, then refrigerate to set up for at least 4 hours.
• In a large bowl, whip the cream to medium stiff peaks. In another bowl, whisk the remaining 1/4 cup sugar into the mascarpone until smooth. Add 1/3 of the whipped cream to the mascarpone to lighten, and then fold in the remaining whipped cream. Cut the Prosecco gelatin into 1 by 1-inch cubes and put a layer into the bottoms of 4 parfait glasses. Divide 1/2 of the cream mixture among the glasses on top of the gelatin, and then repeat with 2 more layers, ending with a final dollop of the cream. Serve with a long spoon and dig in!

PROSECCO AND FRUIT GELATIN

Steps:

• 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.

PROSECCO AND SUMMER FRUIT TERRINE

Steps:

• Arrange fruit in a 1 1/2 quart glass, ceramic or nonstick terrine or loaf pan.
• Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minutes to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.
• Slowly pour mixture over fruit then chill, covered, until firm, at least 6 hours.
• To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.

PROSECCO AND SUMMER FRUIT TERRINE

Steps:

• Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.
• Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minute to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.
• Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.
• To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.