Prosecco And Raspberry Jelly Food
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.
PROSECCO AND RASPBERRY JELLY
Prosecco and jelly: two of my favourite things. And when combined with raspberries, they make a wickedly celebratory concoction. The reason for putting this in the freezer for the first half an hour is to help set the prosecco bubbles in the jelly. It also works very well with cava.
Provided by Rachel Allen
Categories HarperCollins Dessert Sparkling Wine Freeze/Chill Raspberry Wheat/Gluten-Free Fat Free Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 4
Steps:
- Place your chosen glasses or bowls in the freezer for half an hour. Soften the gelatine sheets in a bowl of cold water for 3-5 minutes.
- Place 2 tablespoons of water and the sugar in a saucepan over a medium-low heat. Stir until the sugar dissolves, then remove from the heat.
- Remove the gelatine sheets from their soaking water and squeeze out any excess liquid. Transfer the softened gelatine to the hot syrup and stir until dissolved. Set aside to cool for 5 minutes, then pour the prosecco into the syrup. Remove the glasses or bowls from the freezer, pour in the jelly mixture and return to the freezer for half an hour.
- Take the glasses out of the freezer and place 8-10 raspberries in each jelly, pressing down slightly. Chill the jellies in the fridge for 2-3 hours until fully set.
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.
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