Prosecco And Fruit Gelatin - cooking recipe

Ingredients

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

Preparation

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