Raspberry Prosecco Tulip Food

RASPBERRY PROSECCO COCKTAIL

Steps:

• Add the Raspberry Syrup and lemon juice to the bottom of a champagne flute. Fill the glass with prosecco.
• Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.

RASPBERRY PROSECCO TULIP

Steps:

• As seen on: Giada's Holiday Handbook, Season 2, Episode 2. Vintage-Inspired Happy Hour.
• Pour the water into a small sauce pan and sprinkle the gelatin over the top until is has absorbed liquid, about 1 minute. Place over medium heat and bring to a boil, stirring often with a wooden spoon to fully dissolve the gelatin. Pour the gelatin mixture into a bowl and add the sugar. Stir until the sugar is dissolved. Cool the liquid until just warm to the touch. Add the prosecco, club soda and black raspberry liquor. Stir until combine. Ladle 2 cup of the liquid into the bottom of a bundt pan. Sprinkle with the raspberries and refrigerate for an hour or until pretty much set.
• Once the first layer is set, pour the remaining liquid on the top and refrigerate for another 3 hours or until fully set.
• To unmold, dip the pan in a small amount of warm water for a few seconds. Place a plate over the top and invert the pan so the mold releases onto the plate. Serve with more raspberries if desired.

RASPBERRY PROSECCO TULIP

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.

ICED RASPBERRY PROSECCO COCKTAIL

Steps:

• Divide the sorbet between 2 champagne coupes. Top with the champagne. Float the raspberries on top.

RASPBERRY TIRAMISU

Steps:

• Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
• Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
• Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
• Dust with the confectioners' sugar and serve.