Mixed Berry Mosaic

1. 1

   In a medium saucepan, mix the Moscato with the water and orange and lemon zests and bring to a simmer.

2. 2

   Cover, then remove from the heat and let steep for 10 minutes.

3. 3

   Strain and let the infused Moscato cool to warm.

4. 4

   Pour 1 cup of the infused Moscato into a small saucepan, sprinkle the gelatin on top and let stand until softened.

5. 5

   Set the saucepan over moderate heat and stir until the gelatin has completely dissolved, about 2 minutes; do not let the Moscato get too hot.

6. 6

   Stir the dissolved gelatin mixture into the remaining Moscato and let cool.

7. 7

   Set eight 1/2- to 2/3-cup glass bowls on a baking sheet.

8. 8

   Ladle 2 tablespoons of the Moscato into each bowl and refrigerate until set, about 1 hour.

9. 9

   Layer the berries in the bowls, starting with the blueberries, then ladle the remaining Moscato over the berries.

10. 10

    Refrigerate until firm, 6 hours or overnight.

11. 11

    Pour boiling hot water into a wide bowl and carefully dip each glass bowl into the hot water for about 10 seconds to loosen the aspic.

12. 12

    Invert the aspics onto dessert plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.