Raspberry Prosecco Tulip

  • serves 6 - 8

An elegant spiked gelatin mold.

21 Ratings
Directions for: Raspberry Prosecco Tulip

Ingredients

4 1/4-oz packets gelatin

1 ¼ cups sugar

2 ½ cups Prosecco

1 cup club soda

3 Tbsp black raspberry liqueur

1 6-oz container raspberries, plus additional raspberries for serving, optional

Directions

1. Pour 2 cups water into a small saucepan and sprinkle the gelatin over the top. Let sit until the gelatin has absorbed liquid, about 1 minute. Bring to a boil over medium heat, stirring often with a wooden spoon to fully dissolve the gelatin. Pour the mixture into a bowl and add the sugar, stirring until dissolved. Let cool until just warm to the touch. Then add the prosecco, club soda and raspberry liqueur; stir until combined. Ladle 2 cups of the liquid into a Bundt pan. Sprinkle with the raspberries and refrigerate until pretty much set, 1 hour.

2. Once the first layer is set, pour the remaining liquid over the top. Refrigerate for another 3 hours, until fully set.

3. To unmold, dip the Bundt pan in a small amount of warm water for a few seconds, then cover the pan with a plate and invert so the mold releases onto the plate.

4. Serve with more raspberries if desired.

Tips and Substitutions

Special equipment: a Bundt pan

See more: Cocktails/Alcohol, Dessert, Fruit


http://www.foodnetwork.ca/recipe/raspberry-prosecco-tulip/20119/

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