Prosecco Gelatin Parfait

• 1 bottle Prosecco (750 ml)
• 3/4 cup sugar, divided
• 1/2 cup water
• 2 (1/4-ounce) packets unflavored gelatin
• 1 cup heavy cream
• 1/2 pint mascarpone, room temperature

1. Put the Prosecco, 1/2 cup of the sugar and 1/2 cup water in a large saucepan and bring to a boil over high heat.
2. Reduce the heat to a simmer and cook for 5 minutes to burn off some of the alcohol.
3. Remove from the heat and slowly whisk in the gelatin until completely dissolved.
4. Pour into a 9 by 11-inch baking dish, cool to room temperature, then refrigerate to set up for at least 4 hours.
5. In a large bowl, whip the cream to medium stiff peaks.
6. In another bowl, whisk the remaining 1/4 cup sugar into the mascarpone until smooth.
7. Add 1/3 of the whipped cream to the mascarpone to lighten, and then fold in the remaining whipped cream.
8. Cut the Prosecco gelatin into 1 by 1-inch cubes and put a layer into the bottoms of 4 parfait glasses.
9. Divide 1/2 of the cream mixture among the glasses on top of the gelatin, and then repeat with 2 more layers, ending with a final dollop of the cream.
10. Serve with a long spoon and dig in!

sugar, water, packets unflavored gelatin, heavy cream, mascarpone

Taken from www.foodnetwork.com/recipes/claire-robinson/prosecco-gelatin-parfait-recipe.html (may not work)