Best Prosecco And Fruit Gelatin Recipes

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PROSECCO GELATIN PARFAIT



Prosecco Gelatin Parfait image

Provided by Claire Robinson

Categories     dessert

Time 4h23m

Yield 6 to 8 servings

Number Of Ingredients 6

1 bottle Prosecco (750 ml)
3/4 cup sugar, divided
1/2 cup water
2 (1/4-ounce) packets unflavored gelatin
1 cup heavy cream
1/2 pint mascarpone, room temperature

Steps:

  • Put the Prosecco, 1/2 cup of the sugar and 1/2 cup water in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cook for 5 minutes to burn off some of the alcohol. Remove from the heat and slowly whisk in the gelatin until completely dissolved. Pour into a 9 by 11-inch baking dish, cool to room temperature, then refrigerate to set up for at least 4 hours.
  • In a large bowl, whip the cream to medium stiff peaks. In another bowl, whisk the remaining 1/4 cup sugar into the mascarpone until smooth. Add 1/3 of the whipped cream to the mascarpone to lighten, and then fold in the remaining whipped cream. Cut the Prosecco gelatin into 1 by 1-inch cubes and put a layer into the bottoms of 4 parfait glasses. Divide 1/2 of the cream mixture among the glasses on top of the gelatin, and then repeat with 2 more layers, ending with a final dollop of the cream. Serve with a long spoon and dig in!

PROSECCO AND SUMMER FRUIT TERRINE



Prosecco and Summer Fruit Terrine image

This is a visually stunning dessert. It is a light and refreshing alternative to ice cream for a summer dinner party. The terrine can be made up to 3 days in advance of service. Unmold just before serving. From the August 2002 issue of Gourmet Magazine. Cooking time is chilling time.

Provided by Chef Regina V. Smith

Categories     Gelatin

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 5

4 cups mixed fruit such as berries, peeled and thinly sliced peaches, and halved green grapes
2 1/2 teaspoons unflavoured gelatin
2 cups prosecco (Italian sparkling white wine)
1 1/4 cups sugar
2 teaspoons fresh lemon juice

Steps:

  • Arrange fruit in a 1 1/2 quart glass, ceramic or nonstick terrine or loaf pan.
  • Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minutes to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.
  • Slowly pour mixture over fruit then chill, covered, until firm, at least 6 hours.
  • To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.

Nutrition Facts : Calories 167, Sodium 4.7, Carbohydrate 31.6, Sugar 30.5, Protein 0.7

PROSECCO AND FRUIT GELATIN



Prosecco and Fruit Gelatin image

Make and share this Prosecco and Fruit Gelatin recipe from Food.com.

Provided by Manami

Categories     Gelatin

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 6

1 (6 ounce) package kosher raspberry gelatin powder
1 cup boiling water
2 cups prosecco sparkling wine or 2 cups other sparkling wine, chilled
1 1/2 cups frozen raspberries, not thawed
1/3 cup mascarpone cheese, at room temperature
1/2 cup almonds, toasted and chopped

Steps:

  • Whisk the gealtin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes.
  • Refrigerate until lukewarm, about 25 minutes.
  • Stir in the Prosecco.
  • Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour.
  • Stir in the reaspberries(bubbles will form in the gealtin mixture).
  • Divide the gelatin among 6 Champagne flutes or parfait glasses.
  • Cover and refrigerate until the gelatin is set, at least 2 hours or/and up to 2 days.
  • Dollop the mascarpone cheese atop each serving, then sprinkle with almonds.
  • Serve with Amaretti cookies.

Nutrition Facts : Calories 572.4, Fat 6.2, SaturatedFat 0.5, Sodium 192, Carbohydrate 54.9, Fiber 4.1, Sugar 41.6, Protein 5.5

STRAWBERRY LEMONADE PROSECCO JELLIES



Strawberry Lemonade Prosecco Jellies image

Ree makes these gorgeous jellies in small Bundt pans, but decorative molds, martini glasses or even shot glasses will also work. If using glasses, you can skip turning the jellies out onto a plate and serve them directly in the glasses.

Provided by Ree Drummond Bio & Top Recipes

Categories     beverage

Time 1h25m

Yield 6 servings

Number Of Ingredients 6

1 cup prosecco
3/4 cup strawberry lemonade
1/4 cup pink lemonade vodka
1/2 ounce gelatin powder
1/3 cup chopped strawberries plus 6 whole strawberries
1/3 cup chopped peaches

Steps:

  • Put 6 mini Bundt pans (1-cup size) on a baking sheet and place in the freezer to chill.
  • Add the prosecco, lemonade and vodka to a pot, sprinkle over the gelatin and let sit for 1 minute. Place the pot on the burner, turn the heat to medium low and heat, whisking occasionally, just until the gelatin has dissolved, 1 to 2 minutes, being careful not to let it come to a boil. Once the mixture is incorporated, remove from the heat and allow to cool for a few minutes.
  • Grab the pans from the freezer and divide the chopped strawberries and peaches among them. Gently pour and divide the liquid over the fruit. Transfer the molds to the refrigerator to chill for at least 1 hour. The jellies can be made 24 hours in advance.
  • When ready to serve, let sit at room temperature for about 10 minutes. Slice the remaining strawberries. Dip the bottom of each mold in warm water for 6 to 8 seconds before easily turning out the jelly onto a plate. Garnish with the sliced strawberries and serve.

PROSECCO AND SUMMER FRUIT TERRINE



Prosecco and Summer Fruit Terrine image

Categories     Fruit     Dessert     Low Fat     Summer     Healthy     Gourmet

Yield Makes 8 servings

Number Of Ingredients 5

4 cups mixed fruit such as berries; peeled and thinly sliced peaches (see cooks' note, below); and halved seedless grapes
2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
2 cups Prosecco (Italian sparkling white wine)
1/2 cup sugar
2 teaspoons fresh lemon juice

Steps:

  • Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.
  • Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minute to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.
  • Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.
  • To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.

PROSECCO JELLY WITH NECTARINES, BLUEBERRIES, AND CANDIED ORANGE PEEL



Prosecco Jelly with Nectarines, Blueberries, and Candied Orange Peel image

Categories     Fruit     Dessert     Blueberry     Orange     Nectarine     Sparkling Wine     Summer     Bon Appétit     Fat Free     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

Jelly
1 750-ml bottle Prosecco or other sparkling white wine
3/4 cup cold water
2 tablespoons unflavored gelatin
2/3 cup sugar
Candied orange peel
2 large oranges
2 3/4 cups water, divided
Pinch of salt
1/2 cup sugar
1/4 cup Grand Marnier or other orange liqueur
Fruit
3 nectarines, halved, pitted, cut into 1/2-inch-thick slices
1 1/4 cups fresh blueberries (about 6 ounces)
1 1/2 tablespoons sugar

Steps:

  • For jelly:
  • Pour Prosecco into large bowl. Pour 3/4 cup cold water into small saucepan; sprinkle gelatin over and let stand until gelatin softens, about 5 minutes. Add sugar to gelatin mixture and stir over medium-low heat just until sugar and gelatin dissolve, about 5 minutes (do not boil). Whisk gelatin mixture into Prosecco (mixture will foam; let stand to settle). Cover and refrigerate at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
  • For candied orange peel:
  • Using vegetable peeler and working from top of orange toward bottom, remove peel (orange part only) from oranges in long strips. Cut orange peel lengthwise into 1/8-inch-wide strips.
  • Bring 2 cups water to boil in small saucepan. Add pinch of salt and orange peel; reduce heat to medium and simmer 15 minutes. Drain. Return peel to same pan. Add remaining 3/4 cup water, sugar, and Grand Marnier. Bring to boil; reduce heat to medium and simmer until thick syrup forms and mixture is reduced to 1/2 cup, about 20 minutes. Cool peel completely in syrup. (Can be made 2 days ahead. Cover and keep refrigerated. Bring to room temperature before continuing.)
  • For fruit:
  • Toss all ingredients in large bowl to blend. Let stand until sugar dissolves, about 5 minutes.
  • Using spoon, scoop Prosecco jelly into bite-size pieces. Divide among 8 serving bowls or goblets. Spoon fruit over jelly. Scatter 1 teaspoon candied orange peel over each serving.

PROSECCO-RASPBERRY GELéE



Prosecco-Raspberry Gelée image

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

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 teaspoon unflavored gelatin (measured from two 1/4-ounce envelopes)
3/4 teaspoon orange-flower water (optional)
Ingredient info: Orange-flower water, a flavoring extract, is available in the cocktail-mixers or baking section of better supermarkets and at liquor stores and Middle Eastern markets.

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.

PROSECCO AND RASPBERRY JELLY



Prosecco and Raspberry Jelly image

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

3 sheets gelatine
2 ounces caster or granulated sugar
375 milliliters prosecco
4 1/2 ounces raspberries

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.

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