Prosecco jelly parfait
Votes: 1
Time: 4 hours 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 355, total fat 21 G., saturated fats 12 G., proteins 4 G., carbohydrates 23 G., fiber 0 G., cholesterol 72 mg, sodium 124 mg, sugar 21 G.
Calories 355, total fat 21 G., saturated fats 12 G., proteins 4 G., carbohydrates 23 G., fiber 0 G., cholesterol 72 mg, sodium 124 mg, sugar 21 G.
This elegant layered dessert in a glass is the perfect finale to a festive dinner. Prosecco jelly is cut into cubes and layered in glasses with airy mascarpone cream. It looks like champagne with foam in a flute!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bottle of prosecco (750 ml.)
- 3/4 cup sugar, divided
- 0.5 cups of water
- 2 bags of 7 g. powdered gelatin
- 1 cup heavy cream
- 1 cup mascarpone at room temperature
We recommend
Recipes with similar ingredients: clearing, gelatin, mascarpone cheese, cream
Cooking the dish according to the recipe:
- Place the Prosecco, 0.5 cups of sugar, and 0.5 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes to evaporate some of the alcohol. Remove from the heat and gradually stir in the gelatin until completely dissolved.
- Pour into a 22x32cm baking dish, let cool to room temperature, then refrigerate for at least 4 hours to set.
- In a large bowl, beat the cream until stiff peaks form. In another bowl, whisk the remaining 1/4 cup sugar with the mascarpone until smooth.
- Fold a third of the whipped cream into the mascarpone to fluff it up, then fold in the remaining whipped cream. Cut the Prosecco jelly into 2x2 cm cubes and line the bottom of 4 parfait glasses. Spread half the cream over the jelly and repeat the layers one more time. Serve with a long spoon.
Categories:
Similar recipes
