Monday, June 27, 2011

sunday sweets {prosecco-raspberry gelee}

I've been making a lot of cakes and pies lately, and while they're delicious, I wanted to change it up a bit. Also, Jacob wanted something light and summery. So, while flipping through Bon Appetite the other day, I came across this recipe. It's quick, easy, and won't leave you feeling like you ate one bite too many. It's also very pretty, and if you have any fancy glasses lying around that you haven't had a chance to use lately, this is the perfect excuse.

2 cups fresh raspberries
3/4 cup plus 2 tbsp. sugar
2 tbsp. fresh lemon juice
1 750 ml chilled bottle Prosecco
3 1/2 tsp. unflavored gelatin
3/4 orange-flower water {this step is optional, so I used rose water instead, but I should warn you, it's much more potent so if you choose to use it, only add a couple of drops, taste and go from there. If you add the same amount as the orange water, you're going to be eating a gelee with the same taste and smell as perfume}

Place raspberries 1/4 cup sugar, and 1 tbsp. 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 tbsp. sugar, stirring until sugar is dissolved. Remove from heat, add gelatin and stir until dissolved.
Transfer gelatin mixture to a large pitcher. Add raspberries with juices, remaining Prosecco, remaining 1 tbsp. lemon juice, and orange-flower water {or substitute} 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 gelee until firm, about 3-4 hours.


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