I'll admit that when I hear Jell-O mold, I don't have immediately positive associations. The phrase conjures up visions of wobbly red and green towers studded with Mandarin orange slices and canned fruit cocktail.
But it doesn't have to be so. Jell-O molds can be as clever and sophisticated as you can imagine. This mold shuns dyes and artificial flavorings to focus on booze and fruit, geling prosecco with white cranberry juice, a bit of sugar and raspberries for a light and refreshing treat. And honestly, what better way to kick off the New Year than with booze & fruit?
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie and a Midtown Lunch contributor. You can follow her on Twitter at @blondiebrownie.
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- 3 tablespoons (3 envelopes) unflavored gelatin powder
- 1 cup cold white cranberry juice
- 2 cups boiling water
- 1/2 cup granulated sugar
- 2 cups cold champagne or prosecco
- 6 ounces fresh raspberries (about 1 pint)
Sprinkle gelatin over cold juice in a large bowl and let stand until gelatin is hydrated, about 1 minute. Add boiling water and stir until gelatin completely dissolves. Stir in the sugar, then slowly stir in champagne or prosecco. Carefully skim any foam off the top with a large spoon and discard. Transfer to refrigerator. Chill until thickened but not set (the gelatin should still be jiggly, not entirely firm), 1 to 2 hours.
Spoon in enough of the gelatin mixture to just cover the bottom of a 7 cup mold. Fold raspberries into the remaining gelatin mixture then spoon into the mold. Chill until completely firm, at least two additional hours or up to overnight.
Before serving dip the mold into warm water for no more than 10 seconds to help release. Place a large serving platter upside-down over the mold. Holding both the mold and the platter firmly, invert. Gently shake mold to release Jell-O. Serve immediately.