White Peach and Prosecco Gelatina is like jello for grownups, and a refreshingly light dessert. The recipe calls for simmering the mixture for 10 minutes to cook off the alcohol, but we were pretty certain the alcohol was not gone. They were like glorified jello shots from your college days, only more elegant and delicious.
They're also super easy to make. When you've had through three sets of out-of-state visitors in two weeks like I have, this is a simple treat to pull off. After all, got to keep up your energy if you're taking the kids to the beach!
Update: This post made the Foodbuzz Top 9!
White Peach and Prosecco Gelatina
Gelatina di Prosecco con Pesche
From Gina DePalma's Dolce Italiano: Desserts from the Babbo Kitchen
1½ cups granulated sugar
1¼ cups water
1 750 ml bottle Prosecco
8 sheets gelatin (I didn't order them in time, so I used 2 envelopes of powdered gelatin)
2 large, ripe white peaches
2 tsp freshly squeezed lemon juice
In a medium saucepan, stir together the water and sugar until the sugar has dissolved. Add the Prosecco. Bring the mixture to a boil over medium heat, then lower the heat to a simmer. Continue simmering for 1 minutes to boil off all the alcohol. Remove the pan from the heat and allow the mixture to cool for 15 minutes.
In the meantime, in a medium bowl, immerse the gelatin sheets in cold water to soften them. When they are soft, remove them from the water, gently pat dry, and whisk them into the warm Prosecco mixture. (If you're using powdered gelatin like me, sprinkle the 2 packets into ¼ cup water, stir, and let it sit for a few minutes. Then stir it into the warm Prosecco mixture and proceed.) Transfer the mixture to a bowl. Refrigerate the gelatina until it is cold and beginning to thicken, 1½ to 2 hours; it should be wobbly when shaken, not fully set, but strong enough to suspend the peaches.
While the gelatina is chilling, peel and pit the peaches. Cut them into halves and then into quarters. Slice the quarters across the length to make small triangles. Place them in a bowl and toss them with the lemon juice to prevent discoloration.
As soon as the gelatina has begun to thicken, add the peaches and divide the mixture evenly among 6 dessert or juice glasses. Refrigerate until fully set, at least 2 hours.