Prosecco gelee

Time 20 minutes
Yields Makes about 44 (1/2 -ounce) cocktails
Prosecco gelee

Scrape the seeds from the vanilla bean into the sugar and, using your fingers, thoroughly mix the seeds into the sugar so that there are no clumps of seeds. Place the sugar and three-fourths cup water into a medium saucepan and heat over high heat until the sugar dissolves and the simple syrup almost comes to a boil. Remove from the heat and set aside.


Soften the gelatin sheets in a bowl of cold water, 1 to 2 minutes. Squeeze all of the water out of the gelatin sheets and immediately place them into the warm simple syrup. Stir constantly until the gelatin is dissolved.


Carefully pour the Prosecco into the saucepan, and stir gently but quickly to combine. Pour the gelee mixture into molds or an 8-by-8-inch square cake pan lined with plastic wrap, and refrigerate until completely set, preferably overnight. To serve, carefully remove the gelee from the molds (use the tip of a knife to loosen each shot) or, if using a cake pan, cut the gelee into 1-inch squares. Each serving: 20 calories; 0 protein; 4 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 1 mg. sodium.

Adapted from Craft pastry chef Catherine Schimenti. This recipe requires gelatin sheets, which are available at restaurant and baking supply stores.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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