RASPBERRY-MELON GELATINE ROYALE
This is an elegant, refreshing dessert -- a cross between a Kir Royale and a gelatin fruit dessert. It'd be great for a summertime celebration or simply at brunch.
Provided by Food Network Kitchen
Categories dessert
Time 3h23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the Gelatines: Use a melon baller to portion the melon into small round balls. Divide the melon balls and half the raspberries evenly among 4 tall narrow glasses or dessert cups, about 8 ounces each.
- Sprinkle the gelatin over 1 cup of the Prosecco and stir to combine (fresh sparkling wine will bubble up, so do this in a medium bowl with room for froth). Let stand until the gelatin softens, about 5 minutes.
- Toss the remaining raspberries with the sugar and water in a medium saucepan and heat over low heat until raspberries break down and sugar dissolves, about 5 minutes. Pour off about 3 tablespoons of the raspberry juice, and reserve for flavoring the whipped cream.
- Add the remaining Prosecco to the berries in the saucepan and heat over medium-low until the berries break up and flavor the wine, about 2 minutes. It's best not to let the wine boil. Stir in gelatin mixture until dissolved, about 1 more minute. Strain and press through a fine mesh strainer to remove any fruit pips. Pour Prosecco gelatin into glasses over the fruit and refrigerate until set, about 3 hours.
- For the Cream: Just before serving whip the cream and sugar until soft peaks form. Fold in the reserved raspberry juice. Dollop the cream on top of each set gelatin and serve.
SPARKLING RASPBERRY GELATIN
Layers of raspberry, white chocolate and champagne-flavored gelatin create a heavenly, grown-up cocktail hour dessert.
Provided by Cheri Liefeld
Categories Dessert
Time 6h
Yield 4
Number Of Ingredients 12
Steps:
- In medium bowl, place raspberry gelatin. Pour boiling water over gelatin and stir until dissolved. Add cold water; stir until well combined. Cool slightly. Place 4 raspberries in each of 4 champagne glasses; fill each glass about one-third full with raspberry gelatin. Refrigerate until set, about 1 hour.
- In small saucepan, heat whipping cream, white chocolate and 3 tablespoons sugar over medium heat until chocolate is melted. Remove from heat; cool. In small bowl, sprinkle 2 teaspoons unflavored gelatin over milk; stir until gelatin is dissolved. Pour milk mixture over cooled white chocolate mixture; stir until blended. Pour over raspberry layer in each glass. Refrigerate until set, about 30 minutes.
- In small saucepan, heat 1 cup of the champagne and 3 tablespoons sugar to boiling. Remove from heat; cool. In small bowl, sprinkle 1 envelope unflavored gelatin over remaining 1 cup champagne; stir until gelatin is dissolved. Pour gelatin mixture over cooled champagne mixture; stir until blended. Pour over white chocolate layer in each glass. Refrigerate 4 hours or overnight.
Nutrition Facts : ServingSize 1 Serving
RASPBERRY GELATIN JEWELS
Kids love this jiggly salad, and honestly, so do the adults. It's always going to be on my holiday buffet. -Brenda Leonard, APO, AP
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in fruit. Pour into a greased 11x7-in. dish. Refrigerate for 4 hours or until firm. Cut into squares.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
BERRY KIR ROYALE
This favorite of mine dates back to when I first came of age to order a cocktail in a restaurant. The sophisticated sound of the name made this drink fun to order ("I'll have a Kir Royale, please"), and made me seem like I knew what I was doing (I didn't). It was served in a tall, elegant flute, which made every occasion feel like a celebration, and still does. And, of course, the light effervescence of this drink -- i.e. the bubbles -- made me feel grown-up. It's still a favorite before-meal starter, pleasant accompaniment with a weekend brunch, or treat for a late afternoon visit with girlfriends. Though traditionally made with Champagne, I substitute prosecco. This Italian bubbly and the fresh berries dropped in the glasses, along with the cassis, provide a hint of currant flavor that trumpets your taste buds to attention, as is the duty of a first-class aperitif.
Provided by Valerie Bertinelli
Categories beverage
Time 5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Drop 1 to 3 raspberries in each of 4 Champagne flutes. Add 1 to 1 1/2 teaspoons creme de cassis to each glass. Top each glass with prosecco. Serve immediately.
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