- 2 1/2 cups Moscato d'Asti
- 1/2 cup water
- Four 3-inch strips of orange zest
- Four 3-inch strips of lemon zest
- 2 1/2 teaspoons unflavored powdered gelatin
- 1 cup blueberries
- 1 cup raspberries
- 32 small strawberries, hulled and quartered
- In a medium saucepan, mix the Moscato with the water and orange and lemon zests and bring to a simmer. Cover, then remove from the heat and let steep for 10 minutes. Strain and let the infused Moscato cool to warm.
- Pour 1 cup of the infused Moscato into a small saucepan, sprinkle the gelatin on top and let stand until softened. Set the saucepan over moderate heat and stir until the gelatin has completely dissolved, about 2 minutes; do not let the Moscato get too hot. Stir the dissolved gelatin mixture into the remaining Moscato and let cool.
- Set eight 1/2- to 2/3-cup glass bowls on a baking sheet. Ladle 2 tablespoons of the Moscato into each bowl and refrigerate until set, about 1 hour. Layer the berries in the bowls, starting with the blueberries, then ladle the remaining Moscato over the berries. Refrigerate until firm, 6 hours or overnight.
- Pour boiling hot water into a wide bowl and carefully dip each glass bowl into the hot water for about 10 seconds to loosen the aspic. Invert the aspics onto dessert plates and serve.
The aspics can be refrigerated for 2 days.
One Serving Calories 97 kcal, Total Fat 0.3 gm, Saturated Fat 0 gm, Protein 1 gm, Carbohydrates 12 gm.
A sweet, fruity Moscato like the one used in this dessert is the best choice here.