Prosecco Fruit Salad Aspic
Refreshing and visually stunning presentation with large and luscious fruit slices encased in a shiny aspic. An impressive vegetarian side dish or healthful dessert.
Servings: 4
Ingredients
- 2 cups chilled Prosecco sparkling wine, divided
- 0.25 cup sugar
- 8 gelatine sheets
- 1 cup fresh berries, washed - except raspberries - and patted dry
- 2 oranges, peeled, drained and cut into supremes
- 1 cup diced poached quince, drained
Instructions
- Place gelatine leaves in cold water and let soften (bloom). Bring Prosecco wine to a boil with sugar, stirring until sugar is dissolved. Remove from heat. Taste and adjust sweetness with more sugar if desired. Squeeze the water out of the gelatine and add to hot Prosecco. Stir until dissolved. Allow cooling to room temperature.
- Place 8 Champagne cups or Martini glasses on a large tray. Divide the berries into the cups. Arrange 2 or 3 orange supremes inside, and divide the poached quince dices over the top.
- Divide Prosecco wine equally among cups, about 1/2 cup per glass. Place the tray in the fridge and chill gelée until firm, about 2 hours.
