Cava Gelatin (Dave Lieberman) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1/4 cup superfine sugar |
3/4 cup boiling water |
1 package unflavored gelatin (recommended: knox) |
1 (750 ml.) bottle cava, spanish sparkling wine, regular or rose |
1 package raspberries |
Directions:
1. Place sugar in a bowl cover with boiling water and whisk. Sprinkle gelatin over the solution, and whisk lightly to incorporate. Let gelatin mixture cool to room temperature.
2. Pour the gelatin mixture into a large pitcher. Pour out an 8 ounce glass of the cava and pour the rest of the cava, on an angle, into the pitcher to minimize foam. Stir gently with the whisk. Use the reserved 8 ounces of cava for another purpose.
3. Pour into 6 wine glasses and refrigerate immediately. Refrigerate until set, at least 2 hours.
4. Garnish the glasses with a few raspberries.
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