Best Sparkling Berry Dessert Recipes

SPARKLING BERRY DESSERT

Sparkling Berry Dessert image

You may serve them in champagne glasses, but these elegant desserts-made with gelatin, club soda and strawberries-can be enjoyed by the whole family.

Provided by My Food and Family

Categories Recipes

Time 4h40m

Yield 8 servings

Number Of Ingredients 4

Ingredients

1-1/2 cups boiling water
1 pkg. (6 oz.) JELL-O Raspberry Flavor Gelatin
2-1/2 cups cold club soda
1 cup sliced strawberries

Steps:

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in club soda. Refrigerate 1-1/2 hours or until thickened.
Measure 1 cup gelatin into medium bowl; reserve for later use. Stir strawberries into remaining gelatin; spoon into 8 champagne glasses or dessert dishes.
Beat reserved gelatin with mixer on high speed until doubled in volume; spoon over gelatin in glasses. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 90, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 20 g, Protein 2 g

SPARKLING BERRY CHIFFON

Sparkling Berry Chiffon image

Provided by Damaris Phillips

Categories dessert

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon grated lemon zest
1/2 cup freshly squeezed lemon juice
1/2 cup granulated sugar
3 tablespoons unsalted butter
3 eggs, whisked
2 cups mixed berries, such as raspberries, blackberries and blueberries
1/2 cup confectioners' sugar
1/4 cup moscato sparkling wine
1 1/2 cups heavy cream

Steps:

Put a strainer over a glass bowl. Put the lemon zest and juice and the granulated sugar in a heavy bottom, non-reactive saucepan over high heat and stir until the sugar dissolves, 3 to 5 minutes. Turn the heat to low, making sure the mixture is below a simmer, and whisk in the butter and eggs. Cook, stirring regularly and taking care to keep it below a simmer, until thickened, 9 to 10 minutes. Strain into the glass bowl, press some plastic wrap on the surface and cool.
Meanwhile, combine the berries, 1/4 cup confectioners' sugar and the sparkling wine in a large bowl. Cover and refrigerate while the curd cools.
Whisk the cream and the remaining 1/4 cup confectioners' sugar together in a large bowl until thick and creamy and just under soft peaks. Fold the cream into the cooled lemon mixture. Transfer the chiffon to a pastry bag; snip off the tip of the bag.
Pipe some of the lemon chiffon into the bottoms of the wine glasses, then spoon in some berries with their juices; repeat, finishing with just a few berries on the tops. Serve immediately.