Mario Batali's Pomegranate Prosecco Gelatina
- 1 1/2 cups Granulated Sugar
- 1 1/4 cups Water
- 1 750 mL Prosecco
- 8 sheets Gelatin
- 2 cups Pomegranate Seeds
- Berry Sorbet
- Whipped Cream
- In a medium saucepan, stir together the sugar and water until the sugar has dissolved. Add the prosecco. Bring the mixture to a boil over medium heat, then lower the heat to a simmer. Continue simmering for 10 minutes to boil off all the alcohol. Remove the pan from the heat and allow the mixture to cool for 15 minutes.
- In the meantime, in a medium bowl, immerse the gelatin sheets in cold water to soften them. When they are soft, remove from the water, gently pat them dry, and whisk them into the warm prosecco mixture. Divide the mixture into 6 champagne flutes. Refrigerate the gelatina until it is cold and beginning to thicken 1 1/2 to 2 hours; it should be wobbly when shaken, not fully set, but strong enough to suspend the pomegranate.
- As soon as the gelatina has begun to thicken, add the pomegranate seeds, using a dowel or toothpick to press them into the gelatina. Refrigerate until fully set, at least 2 hours. Serve with sorbet or whipped cream.