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CHAMPAGNE OR ROSÉ GELATIN WITH RASPBERRIES
6 servings

Gelatin desserts are not just for children.

Have ready:

  • One 750 ml bottle Champagne, sparkling rosé, or other dry sparkling wine

Pour 1 cup of the Champagne into a bowl and sprinkle over the top:

  • 2 envelopes (4 ½ teaspoons) unflavored gelatin

Let stand 5 minutes to soften. Pour the remaining Champagne into a medium saucepan and let settle. Add:

  • ⅓ cup sugar

Bring to a boil, then immediately remove from the heat. Add the gelatin and stir to dissolve. Stir in:

  • 3 tablespoons strained lemon juice

Divide the mixture among 6 wet 6-ounce ramekins, molds, Champagne flutes, or glass tumblers, or one larger mold such as a Bundt pan or bowl. Refrigerate. When the mixture is set to the thickness of unbeaten egg whites, divide among the ramekins or place in the mold:

  • 1 cup fresh raspberries

Unmold and serve with:

Desserts