Prosecco And Fruit Gelatin

• 1 (6 ounce) package kosher raspberry gelatin powder
• 1 cup boiling water
• 2 cups prosecco sparkling wine or 2 cups other sparkling wine, chilled
• 1 1/2 cups frozen raspberries, not thawed
• 1/3 cup mascarpone cheese, at room temperature
• 1/2 cup almonds, toasted and chopped

1. Whisk the gealtin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes.
2. Refrigerate until lukewarm, about 25 minutes.
3. Stir in the Prosecco.
4. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour.
5. Stir in the reaspberries(bubbles will form in the gealtin mixture).
6. Divide the gelatin among 6 Champagne flutes or parfait glasses.
7. Cover and refrigerate until the gelatin is set, at least 2 hours or/and up to 2 days.
8. Dollop the mascarpone cheese atop each serving, then sprinkle with almonds.
9. Serve with Amaretti cookies.

kosher raspberry gelatin powder, boiling water, prosecco sparkling wine, frozen raspberries, mascarpone cheese, almonds

Taken from www.food.com/recipe/prosecco-and-fruit-gelatin-162985 (may not work)