1. Whisk the gealtin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes. 2. Refrigerate until lukewarm, about 25 minutes. 3. Stir in the Prosecco. 4. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. 5. Stir in the reaspberries(bubbles will form in the gealtin mixture). 6. Divide the gelatin among 6 Champagne flutes or parfait glasses. 7. Cover and refrigerate until the gelatin is set, at least 2 hours or/and up to 2 days. 8. Dollop the mascarpone cheese atop each serving, then sprinkle with almonds. 9. Serve with Amaretti cookies. ---------------------------------------------------------------------------
Nutrition
Ingredients
