I think gelatin is a pleasant dessert to have during the summer months; it is a light and refreshing treat to have on hot days, when you are already beaten by the heat and having a full stomach is the last thing you need.
That said, it is always nice to change the flavors of jell-o once in a while, and this is exactly what happens with this dessert.
Sparkling Fruit Gelée is an adult version of the child favorite jell-o. Made with sparkling wine and filled with summer berries and fruits, it makes for a nice sweet treat during the afternoon. The picture of this dessert called my attention since I first saw it in the magazine. Juicy fruit with clear gelatin paired in a nice and tall champagne flute, very pretty to look at. It has been on my list to try since last year, and I finally got around to making it this week.
Before I continue my review though I have to comment on the fact that I actually made a “kid-friendly” version at our home; Matheus love jell-o and I didn’t want to make it two different ways. With that said, the dessert was delicious! It looked almost as nice as the one in the magazine, except that my fruits sort of separated and that I actually used a wine glass in place of the flute (don’t have one, can you believe it? Item added to “need to buy” list!), and it tasted even better than it looked!
I used a mixed berry flavored sparkling water (which by the way was already sweetened, so I omitted the sugar) that complemented very well the flavor of the fruits. I have made it twice this week, once with blueberries, strawberries and bananas, and the second time with only blueberries and strawberries (pictured above) and, although the one with more fruits was preferred here, both were equally good.
Yummy, sweet, and approved by all; a good option for those who, like me, enjoy fruit and gelatin desserts!
Sparkling Fruit Gelée
3 1/2 teaspoons unflavored gelatin
2 2/3 cups sparkling wine, divided
2/3 cup sugar
4 teaspoons fresh lemon juice
2 cups sliced strawberries
1 1/3 cups fresh blueberries
2/3 cup sliced banana
2/3 cup fresh raspberries
Sprinkle gelatin over 2/3 cup wine in a small saucepan, and let stand 5 minutes. Place saucepan over low heat; cook 5 minutes or until gelatin dissolves, stirring constantly.
Combine sugar and 2/3 cup wine in a medium saucepan over medium heat; cook 5 minutes or until sugar dissolves, stirring the mixture frequently. Remove from heat; stir in remaining 1 1/3 cups wine. Add gelatin mixture and lemon juice, stirring well.
Divide mixture evenly among 8 (6-ounce) Champagne flutes or wineglasses. Combine the strawberries and remaining ingredients. Stir about 1/2-cup fruit mixture into each glass; cover and chill 6 hours or overnight. Recipe from Cooking Light magazine, June 2005.