Raspberry-Melon Gelatine Royale

FROM FOOD NETWORK KITCHENS (foodnetwork.com)
(makes 4 servings)

GELATINES:
1/4 medium ripe melon such as cantaloupe, honeydew, Crenshaw or watermelon
1 1/2cups fresh raspberries
1 (1/4oz)pack unflavored gelatin

2cups Prosecco or other sparkling wine, fresh or flat
3/4cup sugar
1/4cup water
WHIPPED CREAM:
1/2cup heavy cream
1tbsp confectioners' sugar
Directions:
FOR THE GELATINES:

1. Use a melon baller to portion the melon into small round balls.

2. Divide the melon balls & half the raspberries evenly among 4 tall narrow glasses or dessert cups, about 8oz each.

3. Sprinkle the gelatin over 1cup of the Prosecco & stir to combine (fresh sparkling wine will bubble up, so do this in a medium bowl with room for froth). Let stand until the gelatin softens, about 5min

4. Toss the remaining raspberries w/the sugar & water in a medium saucepan & heat over low heat until raspberries break down and sugar dissolves, about 5min.

5. Pour off about 3tbsps of the raspberry juice, & reserve for flavoring the whipped cream.
6. Add the remaining Prosecco to the berries in the saucepan & heat over medium-low until the berries break up and flavor the wine, about 2min. (It's best not to let the wine boil).

7. Stir in gelatin mixture until dissolved, about 1 more min.

8. Strain & press through a fine mesh strainer to remove any fruit pips.

9. Pour Prosecco gelatin into glasses over the fruit and refrigerate until set, about 3 hours.
FOR THE CREAM:

10. Just before serving whip the cream & sugar until soft peaks form. Fold in the reserved raspberry juice. Dollop the cream on top of each set gelatin & serve.

*for those who are lactose intolerant, skip the cream

http://www.foodnetwork.com/recipes/food-network-kitchens/raspberry-melon-gelatine-royale-recipe/index.html