By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

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Prosecco Dessert Duo

Prosecco is a nice, crisp sparkling wine from Italy that is most commonly known as an ingredient in bellini cocktails. Here, Prosecco becomes the finale at a fun wine tasting party. The recipe allows you to taste Prosecco a few different ways. First, you’ll sip the prosecco from champagne glasses. Second, it appears in a light Vanilla Prosecco Gelee. The last Prosecco presentation is a quick Strawberry Soup with a hint of fizz from the bubbly wine.

Prosecco Dessert Duo

Vanilla Prosecco Gelee
  • 1 cup water, divided
  • 2 envelopes powdered gelatin
  • 1 cup sugar
  • 1 vanilla bean
  • 1 bottle (750 ml) Prosecco
  • Juice of 1/2 lime

Pour 1/2 cup of the water into a large bowl. Sprinkle the gelatin over the water and allow it to soften for 5 minutes.

Combine the remaining 1/2 cup water with the sugar in a saucepan. Split the vanilla bean and scrape the seeds into the saucepan and add the bean. Heat, stirring, until the sugar is dissolved. Remove the vanilla bean.

After the gelatin has soaked for 5 minutes, pour the hot water mixture over it and stir until completely dissolved. Whisk in the Prosecco and lime juice. (The Prosecco will foam up, which is why you need the large bowl.)

Spray 8 6-ounce ramekins or molds with nonstick cooking spray. Divide the gelatin mixture among the ramekins, place on a baking sheet and refrigerate until set, at least 3 hours.

Makes 8 servings.

Strawberry Prosecco Soup
  • 16 ounces frozen strawberries in syrup, defrosted
  • 1 cup Prosecco
  • 1/4 teaspoon salt
  • 3/4 cup vanilla yogurt
  • Garnish: Freshly grated black pepper

Purée the strawberries, Prosecco and salt in a blender until smooth. Add the yogurt and blend until smooth. Taste and add more sugar, if needed. Refrigerate until ready to serve. Serve soup in chilled small bowls or demitasse cups. Sprinkle with black pepper.

Makes about 8 (1/2-cup) servings.