Sparkling Raspberry Jellies Recipes

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SPARKLING RASPBERRY JELLIES



Sparkling Raspberry Jellies image

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

1 (85 g) packet raspberry jelly crystals
250 ml boiling water
16 pink marshmallows
fresh berries (to garnish)

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 RASPBERRY GELATIN



Sparkling Raspberry Gelatin image

Layers of raspberry, white chocolate and champagne-flavored gelatin create a heavenly, grown-up cocktail hour dessert.

Provided by Cheri Liefeld

Categories     Dessert

Time 6h

Yield 4

Number Of Ingredients 12

1 box (4-serving size) raspberry-flavored gelatin
1 cup boiling water
1 cup cold water
16 fresh raspberries
1 cup whipping cream
4 oz white chocolate baking bars or squares, finely chopped
3 tablespoons sugar
2 teaspoons unflavored gelatin
1/2 cup milk
2 cups champagne or sparkling wine
3 tablespoons sugar
1 envelope unflavored gelatin

Steps:

  • In medium bowl, place raspberry gelatin. Pour boiling water over gelatin and stir until dissolved. Add cold water; stir until well combined. Cool slightly. Place 4 raspberries in each of 4 champagne glasses; fill each glass about one-third full with raspberry gelatin. Refrigerate until set, about 1 hour.
  • In small saucepan, heat whipping cream, white chocolate and 3 tablespoons sugar over medium heat until chocolate is melted. Remove from heat; cool. In small bowl, sprinkle 2 teaspoons unflavored gelatin over milk; stir until gelatin is dissolved. Pour milk mixture over cooled white chocolate mixture; stir until blended. Pour over raspberry layer in each glass. Refrigerate until set, about 30 minutes.
  • In small saucepan, heat 1 cup of the champagne and 3 tablespoons sugar to boiling. Remove from heat; cool. In small bowl, sprinkle 1 envelope unflavored gelatin over remaining 1 cup champagne; stir until gelatin is dissolved. Pour gelatin mixture over cooled champagne mixture; stir until blended. Pour over white chocolate layer in each glass. Refrigerate 4 hours or overnight.

Nutrition Facts : ServingSize 1 Serving

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