• Wednesday, November 25, 2020

Prosecco Dessert

Prosecco Gelée
February 26, 2014

8 sheets gelatin
1 bottle prosecco
1/4 cup sugar
1 vanilla bean
1 lemon zest


Bloom gelatin in cold water. Mix together the vanilla bean, sugar, lemon zest and a pinch of salt and water, just enough to wet the sugar. Once sugar is dissolved, add the prosecco and bring to a simmer. Simmer for a few minutes, and then add the gelatin (make sure to squeeze the excess water). Pour into a flat pan and chill until firm.

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