Best Sparkling Raspberry Gelatin Recipes

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.

FRESH-RASPBERRY GELATIN AND WHIPPED CREAM

Steps:

• Place a medium saucepan over high heat. Add sugar, the water, and mint, and bring to a boil. Reduce heat to medium; simmer 2 minutes, swirling pan to dissolve sugar. Strain mixture through a fine mesh sieve into a small bowl; discard mint.
• Combine grape juice, lime juice, and gelatin in a medium heatproof bowl set over a pan of simmering water, and stir until gelatin is dissolved. Remove bowl from heat; add mint syrup and berries, stirring with a wooden spoon to break some berries into pieces. Divide mixture among four 6-ounce ramekins. Cover with plastic; refrigerate until firm, at least 4 hours and up to 2 days.
• Just before serving, place heavy cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, 3 to 4 minutes. Add confectioners' sugar, and continue beating until soft peaks return, 1 to 2 minutes. To serve, spoon a dollop of whipped cream onto each serving.

SPARKLING RASPBERRY JIGGLERS

Steps:

• Mix unflavored gelatine and sugar in medium microwaveable bowl until blended. Stir in soda. Let stand 3 min. or until gelatine is softened. Microwave on HIGH 3 min. or until gelatine and sugar are dissolved, stirring after each minute. Pour into 8-inch square dish sprayed with cooking spray.
• Refrigerate 25 to 30 min. or until set but not firm. Meanwhile, add boiling water to raspberry gelatin mixes in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool 15 min.
• Pour raspberry gelatin gently over clear gelatine layer in dish. Refrigerate 1 hour or until firm. Cut into 36 squares; top with raspberries just before serving.

PROSECCO AND FRUIT GELATIN

Steps:

• Whisk the gelatin 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 raspberries (bubbles will form in the gelatin mixture). Divide the gelatin among 6 Champagne flutes or individual dessert bowls. Cover and refrigerate until the gelatin is set, at least 2 hours and up to 2 days.
• Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve.

SPARKLING RASPBERRY JELLIES

Steps:

• Dissolve jelly crystals in boiling water, set aside.
• Place marshmallows in microwave safe container.
• Heat in microwave till melted - time depends on your microwave.
• Whisk marshmallows into jelly mixture.
• Pour into 2 large glasses.
• Refrigerate 3 hours till set.
• Garnish with berries.

SPARKLING GELATIN SALAD

Steps:

• In a small saucepan, sprinkle gelatin over 1/2 cup juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the wine, sugar and remaining juice. Cook and stir until sugar is dissolved., Pour into a 1-1/2-qt. serving bowl. Refrigerate until set but not firm, about 1 hour. Fold in the oranges, grapes and raspberries. Refrigerate until firm.

REDUCED-SUGAR SPARKLING RASPBERRY JIGGLERS

Steps:

• Mix unflavored gelatine and granulated sugar substitute in medium microwaveable bowl until blended. Stir in soda. Let stand 3 min. or until gelatine is softened. Microwave on HIGH 3 min. or until gelatine and sugar substitute are dissolved, stirring after each minute. Pour into 8-inch square dish sprayed with cooking spray.
• Refrigerate 25 to 30 min. or until set but not firm. Meanwhile, add boiling water to raspberry gelatin mixes in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool 15 min.
• Pour raspberry gelatin gently over clear gelatine layer in dish. Refrigerate 1 hour or until firm. Cut into 36 squares; top with raspberries just before serving.

SPARKLING JELLO

Steps:

• Stir boiling water into Jello until completely dissolved.
• Add 1 cup Sprite
• Refridgerate at least 2 hours.
• other fantastic combinations:
• diet Coke and cherry jello.
• Orange soda and strawberry jello.
• Fresca and lime jello.
• you can be pretty creative with this -- .

SPARKLING BERRY JELLO SALAD

Steps:

• Stir boiling cranberry juice (heat in pan) into gelatin in large bowl at least 2 minutes (until well dissolved).
• Stir in club soda, liqueur, and lemon juice.
• Refrigerate about 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites-I set my bowl inside a larger bowl of ice water and it takes about 20 minutes).
• Stir in 2 cups of the berries.
• Spoon into 5-cup mold.
• Refrigerate about 4 hours or until firm.
• Unmold and top with remaining 1 cup of berries in center.