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Grown-Up Dessert with a Summery Sizzle: Framboise Indulgence

By April Howell, School of Cooking Coordinator and Community Affairs Specialist for Martin’s Super Markets
Since I am not a chocolate lover at all this is my go-to for
a sweet ending to a delicious meal.


2 cups Raspberry or Peach Framboise
(I’ve also used Prosecco or other sparkling wine, chilled)

1 (6-ounce) package raspberry-flavored gelatin

1 cup boiling water

1 1/2 cups frozen raspberries, not thawed

1/3 cup mascarpone cheese, room temperature

1/2 cup toasted walnuts (chopped)


Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2-3 minutes.
Refrigerate until lukewarm, about 25 minutes.

Stir in the Framboise or the Prosecco. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. Stir in the raspberries (bubbles will form in the mixture).

Divide the gelatin among 6 specialty glasses or individual dessert bowls. Cover and refrigerate until the gelatin
is set, at least 2 hours or even up to 2 days.

Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve.