Moscato and Angelcot® Gelée
Note: This is an alcoholic dessert. Please enjoy responsibly.
3 tablespoons unflavored, powdered gelatin
1 cup cold water
1 1/2 cups boiling water
3/4 cup sugar
2 1/2 cups Moscato d’Asti or other semisweet sparkling wine, such as prosecco, chilled
1 pound Angelcots®, pitted and thinly sliced
Nonstick cooking spray
Chill a 5×9-inch glass loaf pan for 1 hour.
Sprinkle gelatin over cold water in a bowl and let sit 2 minutes. Whisk in boiling water and sugar. Stir in wine and chill about 1 hour or until mixture has thickened. Stir in Angelcots.
Spray chilled pan lightly with nonstick cooking spray. Pour mixture into loaf pan. Chill until set, about 4 hours.
To serve, run a knife around edge of pan and invert onto a serving platter; cut crosswise into slices. In case of un-molding mishap, scoop up gelée and serve in martini glasses!
Adapted from Saveur Magazine
Analyzed to serve 6. Calories 210, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 10mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 33g, Protein 4g, Vitamin C 10%