{"id":130,"date":"2013-08-03T11:39:33","date_gmt":"2013-08-03T16:39:33","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/?p=130"},"modified":"2013-08-03T11:39:33","modified_gmt":"2013-08-03T16:39:33","slug":"prosecco-raspberry-gelee","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2013\/08\/03\/prosecco-raspberry-gelee\/","title":{"rendered":"Prosecco-Raspberry Gel\u00e9e"},"content":{"rendered":"<div>\n<h3>Ingredients<\/h3>\n<div>\n<ul>\n<li>2\u00a0cups\u00a0(9 ounces) fresh raspberries<\/li>\n<li>3\/4\u00a0cup\u00a0plus 2 tablespoons sugar, divided<\/li>\n<li>2\u00a0tablespoons\u00a0fresh lemon juice, divided<\/li>\n<li>1\u00a0750-ml chilled bottle Prosecco (Italian sparkling wine), divided<\/li>\n<li>3 1\/2\u00a0teaspoons\u00a0unflavored gelatin (measured from two 1\/4-ounce envelopes)<\/li>\n<li>3\/4\u00a0teaspoon\u00a0orange-flower water (optional)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<ul>\n<li>\n<h3>ingredient info:<\/h3>\n<div>Orange-flower water, a flavoring extract, is available in the cocktail-mixers or baking section of better supermarkets and at liquor stores and Middle Eastern markets.<\/div>\n<\/li>\n<\/ul>\n<div>\n<h3>Preparation<\/h3>\n<div>\n<ul>\n<li>\n<div>Place raspberries, 1\/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine. Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes.<\/div>\n<\/li>\n<li>\n<div>Place 1\/2 cup Prosecco in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Bring 1 cup Prosecco to a boil with remaining 1\/2 cup plus 2 tablespoons sugar, stirring until sugar is dissolved. Remove from heat; add gelatin mixture and stir until dissolved.<\/div>\n<\/li>\n<li>\n<div>Transfer gelatin mixture to a large pitcher. Add raspberries with juices, remaining Prosecco, remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar.<\/div>\n<\/li>\n<li>\n<div>Using a slotted spoon, divide raspberries equally among coupe glasses or other small wide, shallow glasses or cups. Divide Prosecco mixture equally among glasses, about 3\/4 cup per glass. Chill gel\u00e9e until firm, about 3 hours.\u00a0<strong>DO AHEAD<\/strong> <em>Gel\u00e9es can be made up to 2 days ahead. Cover and keep chilled.<\/em><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p>Read More\u00a0<a href=\"http:\/\/www.bonappetit.com\/recipes\/2011\/07\/prosecco-raspberry-gelee\">http:\/\/www.bonappetit.com\/recipes\/2011\/07\/prosecco-raspberry-gelee<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2\u00a0cups\u00a0(9 ounces) fresh raspberries 3\/4\u00a0cup\u00a0plus 2 tablespoons sugar, divided 2\u00a0tablespoons\u00a0fresh lemon juice, divided 1\u00a0750-ml chilled bottle Prosecco (Italian sparkling wine), divided 3 1\/2\u00a0teaspoons\u00a0unflavored gelatin (measured from two 1\/4-ounce envelopes) 3\/4\u00a0teaspoon\u00a0orange-flower water (optional) ingredient info: Orange-flower water, a flavoring extract, is available in the cocktail-mixers or baking section of better supermarkets and at liquor stores [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[33],"class_list":["post-130","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-dessert"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-26","jetpack-related-posts":[{"id":79,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/06\/04\/the-breslins-ricotta-pancakes-with-orange-syrup\/","url_meta":{"origin":130,"position":0},"title":"The Breslin&#8217;s Ricotta Pancakes with Orange Syrup","author":"wvallen","date":"June 4, 2012","format":false,"excerpt":"ORANGE SYRUP 1 orange 1 cup fresh orange juice 1 cup sugar 1 cup water RICOTTA TOPPING 1 1\/2 cups fresh ricotta 1 1\/2 tablespoons sugar 3\/4 teaspoon finely grated lemon zest Seeds scraped from 1\/2 vanilla bean PANCAKES 1 1\/2 cups all-purpose flour 1\/4 cup fine white cornmeal 2\u2026","rel":"","context":"In \"hit parade\"","block_context":{"text":"hit parade","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/hit-parade\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":348,"url":"https:\/\/marcam2.com\/bluemartinis\/2017\/04\/16\/roasted-mushroom-and-butternut-squash-tart\/","url_meta":{"origin":130,"position":1},"title":"Roasted Mushroom and Butternut Squash Tart","author":"wvallen","date":"April 16, 2017","format":false,"excerpt":"INGREDIENTSFOR THE CRUST: 1 \u00bd teaspoons active dry yeast 1 teaspoon sugar \u00bc cup\/60 milliliters extra-virgin olive oil 1 \u00bc cups\/160 grams all-purpose flour, more as needed \u00be cup\/110 grams whole-wheat or rye flour 1 \u00bd teaspoons fine sea salt FOR THE TOPPING: 10 ounces\/283 grams oyster or other mushrooms,\u2026","rel":"","context":"In \"pizza\"","block_context":{"text":"pizza","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/pizza\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":86,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/07\/08\/sriracha-and-wasabi-deviled-eggs-and-deviled-eggs-with-anchovy\/","url_meta":{"origin":130,"position":2},"title":"Sriracha-and-Wasabi Deviled Eggs and Deviled Eggs with Anchovy","author":"wvallen","date":"July 8, 2012","format":false,"excerpt":"Sriracha-and-Wasabi Deviled Eggs 1\/4 cup sugar 1\/4 cup coarsely grated peeled fresh ginger 1\/2 cup sake 1\/4 cup snipped chives 1 dozen large eggs 1 tablespoon Sriracha 1\/4 cup plus 1 tablespoon mayonnaise 10 star anise pods Pinch of Chinese five-spice 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