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Sunday, February 17, 2019  Spokane, Washington  Est. May 19, 1883
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Too Many Cooks

Vintage molds make pretty desserts

Sparkling Wine Gelatin with Pomegranate Seeds

From Adriana Janovich

4 envelopes unflavored gelatin (1 ounce total)

1 bottle of sparkling wine (such as Prosecco, pink moscato, Champagne, or sparkling rosé, sparkling Riesling or sparkling Gewürztraminer)

2 tablespoons sugar

1 1/2 cups hard cider (such as Blossom Nectar from Tieton Cider Works or Forest Ginger, Cranberry Rosehip or Sparkling Pear from Finnriver Farm and Cidery)

1 drop red food coloring, if desired

1 to 2 ounces, pomegranate seeds

Place gelatin in a large sauce pan. Pour in sparkling wine and let sit, or bloom, 5 to 10 minutes. Heat mixture on medium heat until just about to boil, stirring constantly to combine. Add sugar and stir until completely dissolved. Remove mixture from heat, let cool to just about room temperature. Add cider and stir. Add food coloring, if desired. Pour mixture into chilled, vintage gelatin molds sprinkled with pomegranate seeds and refrigerate until firm.

To unmold: place molds one at a time in a bowl of warm water for 10 to 20 seconds, taking care not to submerge. Remove from water, shake gently to loosen, turn over onto individual dessert plates.

Note: For a variation, use fresh raspberries instead of pomegranate seeds. Mash ¼ cup fresh, rinsed raspberries with sugar, and add the mixture to the sparkling wine and gelatin on the stovetop. Strain mixture through a fine mesh sieve to remove the seeds before pouring into molds containing two or three berries each. The mashed berries will naturally tint the dessert pink.

Also note: For a sweeter dessert, double the amount of sugar.

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