Mobile business (often located at Curbside Cuisine), 328-9212, theheavenlydesserttruck.com
1 envelope plus 1 tsp. unflavored gelatin
8 oz. cold water
7 oz. granulated sugar
1 bottle of your favorite Prosecco, room temperature
1½ pt. of your favorite berries (I prefer blackberries or raspberries)
whipped cream, for garnish
In a 3-quart saucepan, sprinkle gelatin over water; let stand for 2 minutes. Add sugar and heat over low heat, stirring constantly until sugar dissolves, around 2 to 3 minutes. Remove from heat and slowly stir in Prosecco. Pour into a 9-by-13-inch dish; cover and chill at least 6 hours or overnight. (Gelatin will be softly set.)
To serve, break up the gelatin with a rubber spatula. Layer the gelatin alternately with berries in a 6-inch tall Champagne glass, ending with berries and whipped cream. Serves 6.
Whenever I make this, it's a crowd favorite. It's a great dessert for an Italian dinner, especially. I once had a bride request this in place of the Champagne toast: Everyone loved it, and you will too!
— Submitted by pastry chef/owner Stephanie Van Wuffen
I was thinking the same thing about the wage. We are members of the ymca…
The minimum wage for cooks and back of the house restaurant staff will be $9.30…
Well thanks for the honest feedback. We'll try to improve as we love our city,…