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1
For the Gelatines: Use a melon baller to portion the melon into small round balls.
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2
Divide the melon balls and half the raspberries evenly among 4 tall narrow glasses or dessert cups, about 8 ounces each.
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3
Sprinkle the gelatin over 1 cup of the Prosecco and stir to combine (fresh sparkling wine will bubble up, so do this in a medium bowl with room for froth).
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4
Let stand until the gelatin softens, about 5 minutes.
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5
Toss the remaining raspberries with the sugar and water in a medium saucepan and heat over low heat until raspberries break down and sugar dissolves, about 5 minutes.
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6
Pour off about 3 tablespoons of the raspberry juice, and reserve for flavoring the whipped cream.
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7
Add the remaining Prosecco to the berries in the saucepan and heat over medium-low until the berries break up and flavor the wine, about 2 minutes.
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8
It's best not to let the wine boil.
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9
Stir in gelatin mixture until dissolved, about 1 more minute.
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10
Strain and press through a fine mesh strainer to remove any fruit pips.
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11
Pour Prosecco gelatin into glasses over the fruit and refrigerate until set, about 3 hours.
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12
For the Cream: Just before serving whip the cream and sugar until soft peaks form.
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13
Fold in the reserved raspberry juice.
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14
Dollop the cream on top of each set gelatin and serve.
