Prosecco-Raspberry Gelee
Prosecco-Raspberry Gelée recipe from Bon Apetit
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. This was a fun recipe --put it in a fun glass for serving -small wine glass or martini glass -- serving size like this was more than generous I think next time I may either halve the recipe or pour it into more glasses.
•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)
•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.
Yes its blurry--its not your eyes!!
•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, 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.
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. This was a fun recipe --put it in a fun glass for serving -small wine glass or martini glass -- serving size like this was more than generous I think next time I may either halve the recipe or pour it into more glasses.
•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)
•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.
Yes its blurry--its not your eyes!!
•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, 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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