Recipe by Janet Taylor McCracken
Start to Finish: 30 minutes (plus 3 hours for chilling)
Servings: Makes 4 cocktails
1/4 cup blackberry or black raspberry jelly
1 tbsp. blackberry liqueur or crème de cassis (black currant liqueur)
2 1/2 cups prosecco
1/3 cup sugar
1 tbsp. unflavored gelatin (from two 1/4-oz. packets)
24 fresh blackberries (about one 6-oz. container)
Sweetened whipped cream, for topping
1. In a small saucepan, stir the jelly over medium heat just until melted. Off heat, whisk in the liqueur. Divide among 4 coupe glasses or 4 small wide bowls and refrigerate until the jelly is firm, about 30 minutes.
2. In a small saucepan, bring 1 cup prosecco just to a simmer over medium heat. In a medium bowl, whisk the sugar and gelatin. Whisk into the hot prosecco. Whisk constantly until the sugar and gelatin completely dissolve, 2 to 3 minutes. Remove from heat. Gently stir in the remaining 1 1/2 cups prosecco (it will fizz up) and pour 1/2 cup into a small bowl. Add 12 blackberries to the bowl and toss until coated. Pour the remaining prosecco over the jelly in the coupe glasses. Add 3 fresh berries to each glass. Refrigerate until set, about 3 hours.
3. Refrigerate the blackberries in the small bowl, tossing often, until the berries are glossy and the gelatin begins to set, about 30 minutes. Transfer the glossy berries to a plate and keep refrigerated.
4. Top each serving with a large dollop of whipped cream and the glossy blackberries.