Sparkling Wine Gelee with Red and White Raspberries

1. 1

   Pour 1 cup of the wine into a small saucepan.

2. 2

   Sprinkle in the gelatin and let sit until the gelatin is soft, about 2 to 3 minutes.

3. 3

   Heat gently over medium heat, stirring very gently, until the gelatin is completely dissolved.

4. 4

   Add the sugar and lemon juice, and continue cooking, stirring very gently, until the sugar is dissolved.

5. 5

   Remove from the heat and cool to room temperature.

6. 6

   Add the remaining wine, stirring just to combine.

7. 7

   Let stand 5 minutes, then skim any foam from the surface.

8. 8

   Refrigerate, stirring occasionally, until beginning to thicken, about 15 minutes.

9. 9

   Arrange about one-third to one-half of the berries across the bottom of a decorative 8-cup mold.

10. 10

    Pour in half of the gelatin mixture and refrigerate until just set, about 40 minutes to 1 hour.

11. 11

    Gently heat the remaining gelatin mixture to soften.

12. 12

    Add another layer of berries and top with the remaining gelatin.

13. 13

    Refrigerate until completely set, at least 6 hours or overnight.

14. 14

    To serve, place the bottom half of the mold in hot water for about 20 seconds.

15. 15

    Invert a serving platter over the bottom of the mold, and holding the edges, flip the mold right side-up.

16. 16

    Shake gently to release the gelee onto the platter.

17. 17

    Garnish with mint leaves and the remaining berries.

18. 18

    Cook with: Asti Spumante Pair with: Veauve Cliquot Demi-sec

* Per serving · 4 servings · Values may vary.