Raspberry-Melon Gelatine Royale

Raspberry-Melon Gelatine Royale
Prep Time
15 min
Cook Time
8 min
4 servings

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.




medium ripe melon such as cantaloupe, honeydew, Crenshaw or watermelon
1 ½
cups fresh raspberries
pack unflavored gelatin, (¼ oz)
cups Prosecco or other sparkling wine, fresh or flat
cup sugar
cup water

Whipped Cream

cup heavy cream
Tbsp confectioners' sugar


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Rate Recipe

Be the first to rate Raspberry-Melon Gelatine Royale