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Prosecco and Fruit Gelatin

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“Courtesy of Giada de Laurentis, she says her mother-in-law makes this for her all the time.”
READY IN:
3hrs 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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