Prosecco and Fruit Gelatin

Total Time:
3 hr 50 min
10 min
Inactive Prep:
3 hr 30 min
10 min
6 servings


  • 1 (6-ounce) 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


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.