Prosecco and Fruit Gelatin

1 review, 5 star(s). 100% would make again

Ready in 3 hours 50 minutes

Prep Time: 10 min

Inactive Prep Time: 3 hr 30 min

Cook Time: 10 min

Level: Easy


1 6-oz package raspberry-flavored gelatin
1 cup Boiling water
2 cups Prosecco; or other sparkling wine, chilled
1 1/2 cups frozen raspberries; not thawed
1/3 cup mascarpone cheese; room temperature
1/2 cup walnuts; toasted and chopped

Original recipe makes 6



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.

Alert editor   
Calories Per Serving: 231 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Prosecco and Fruit Gelatin

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Add my review

[I posted this recipe.]
danas 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free