RASPBERRY PROSECCO TULIP
Provided by Giada De Laurentiis
Categories dessert
Time 4h40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Pour 2 cups water into a small saucepan and sprinkle the gelatin over the top. Let sit until the gelatin has absorbed liquid, about 1 minute. Bring to a boil over medium heat, stirring often with a wooden spoon to fully dissolve the gelatin. Pour the mixture into a bowl and add the sugar, stirring until dissolved. Let cool until just warm to the touch. Then add the prosecco, club soda and raspberry liqueur; stir until combined. Ladle 2 cups of the liquid into a Bundt pan. Sprinkle with the raspberries and refrigerate until pretty much set, 1 hour.
- Once the first layer is set, pour the remaining liquid over the top. Refrigerate for another 3 hours, until fully set.
- To unmold, dip the Bundt pan in a small amount of warm water for a few seconds, then cover the pan with a plate and invert so the mold releases onto the plate.
- Serve with more raspberries if desired.
SPARKLING RASPBERRY JELLIES
To avoid confusion"jelly" to me in Australia is "jello" to a lot of others who use this site/
Provided by katew
Categories Gelatin
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve jelly crystals in boiling water, set aside.
- Place marshmallows in microwave safe container.
- Heat in microwave till melted - time depends on your microwave.
- Whisk marshmallows into jelly mixture.
- Pour into 2 large glasses.
- Refrigerate 3 hours till set.
- Garnish with berries.
Nutrition Facts : Calories 340, Fat 0.1, Sodium 245.3, Carbohydrate 84, Fiber 0.1, Sugar 68.8, Protein 4.3
SPARKLING BERRY JELLO SALAD
I make this Jello often in the spring/summer. It looks really nice in a mold and sets up great. The fresh berries in the center of the mold makes a beautiful presentation.
Provided by Roxygirl in Colorado
Categories Gelatin
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir boiling cranberry juice (heat in pan) into gelatin in large bowl at least 2 minutes (until well dissolved).
- Stir in club soda, liqueur, and lemon juice.
- Refrigerate about 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites-I set my bowl inside a larger bowl of ice water and it takes about 20 minutes).
- Stir in 2 cups of the berries.
- Spoon into 5-cup mold.
- Refrigerate about 4 hours or until firm.
- Unmold and top with remaining 1 cup of berries in center.
HONEY-RASPBERRY GELATINS
Jiggly fruit jellies bring smiles to grown-ups and kids alike.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Place 1/4 cup cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
- Meanwhile, in a large saucepan, combine frozen raspberries, sugar, 2 cups water, and a pinch of salt. Bring to a boil; reduce to a simmer, and cook until berries are broken down, about 5 minutes. Remove from heat. Add honey and softened gelatin mixture; stir until dissolved.
- Pass mixture through a fine-mesh sieve into a large measuring cup (discard solids); stir in enough water to yield 4 cups of liquid. Divide among six serving glasses. Chill, covered with plastic wrap, until firm, at least 4 hours and up to 5 days. Garnish with fresh raspberries before serving.
RASPBERRY GELATIN RING
Besides being wonderfully tasty, this refreshing salad is very pretty, too! A light layer of cream cheese and sour cream contrasts with the rich red fruity gelatin. It makes a delightful side dish for a turkey dinner. -Ardis Rollefson Jackson Hole, Wyoming
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve gelatin in water. Stir in the raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with cooking spray; refrigerate for 30 minutes or until firm. Let remaining gelatin mixture stand at room temperature., In a bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 143mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
PROSECCO-RASPBERRY GELéE
Provided by Melissa Roberts
Categories Wine Alcoholic Berry Dessert Christmas Cocktail Party Valentine's Day Oscars Mother's Day Wedding New Year's Eve Raspberry Sparkling Wine Fall Spring Summer Anniversary Birthday Shower Chill Christmas Eve Engagement Party Party Boil Advance Prep Required Bon Appétit Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Make 6 servings
Number Of Ingredients 7
Steps:
- 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.
RASPBERRY GELATIN JEWELS
Kids love this jiggly salad, and honestly, so do the adults. It's always going to be on my holiday buffet. -Brenda Leonard, APO, AP
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in fruit. Pour into a greased 11x7-in. dish. Refrigerate for 4 hours or until firm. Cut into squares.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
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FRESH RASPBERRY JELLO DESSERT - HOUSE OF NASH EATS
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5/5 (1)Total Time 4 hrs 15 minsCategory DessertCalories 303 per serving
- Prepare the jello by heating 2 cups of water in the microwave for 4-5 minutes until boiling. Stir in the powdered gelatin until dissolved, then add the remaining 2 cups of cold water and stir. Place in the fridge for 30-60 minutes until thickened and syrupy.
- Crush the Nilla Wafers into fine crumbs using a food processor, blender, or by hand with a rolling pin and heavy duty ziploc bag. Set aside 1/2 cup of the crumbs and pat the remaining crumbs into the bottom of a 9x13-inch pan.
- Whisk 1 and 1/2 cups of the powdered sugar, melted butter, and 1/4 cup of the cream in a medium bowl until thick but drizzly. If the mixture is too thick to drizzle add a little additional cream, one tablespoon at a time. Drizzle this over the Nilla Wafer crumbs. It's okay for some of the crumbs to peek through and there is no need to spread the creamy layer to the edges.
- Sprinkle the raspberries evenly over the creamy layer, reserving your best looking raspberries for decorating the top of the dessert when it's done.
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