Prosecco Gelatin Parfait
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
60
Spice
57
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
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
3
Reduce the heat to a simmer and cook for 5 minutes to burn off some of the alcohol
4
Remove from the heat and slowly whisk in the gelatin until completely dissolved
5
Pour into a 9 by 11-inch baking dish, cool to room temperature, then refrigerate to set up for at least 4 hours
6
In a large bowl, whip the cream to medium stiff peaks
7
In another bowl, whisk the remaining 1/4 cup sugar into the mascarpone until smooth
8
Add 1/3 of the whipped cream to the mascarpone to lighten, and then fold in the remaining whipped cream
9
Cut the Prosecco gelatin into 1 by 1-inch cubes and put a layer into the bottoms of 4 parfait glasses
10
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
11
Serve with a long spoon and dig in!