This is adapted from Craft restaurant pastry chef Catherine Schimenti. This recipe requires gelatin sheets, which are available at restaurant and baking supply stores. Makes about 44 (half- ounce) cocktails.
Ingredients
1 (6-inch) length of a vanilla bean
3/4 cup sugar
9 gelatin sheets
12 ounces Prosecco
Directions
Scrape seeds from vanilla bean into the sugar and, using your fingers, thoroughly mix seeds into sugar so that there are no clumps of seeds. Place sugar and 3/4 cup water into a medium saucepan and heat over high heat until sugar dissolves and simple syrup almost comes to a boil.
Remove from heat and set aside.
Soften gelatin sheets in a bowl of cold water, 1-2 minutes. Squeeze all of the water out of gelatin sheets and immediately place them into warm simple syrup.
Stir constantly until gelatin is dissolved.
Carefully pour Prosecco into the saucepan, and stir gently but quickly to combine. Pour gelee mixture into molds or an 8-inch-square cake pan lined with plastic wrap, and refrigerate until completely set, preferably overnight.
To serve, carefully remove gelee from molds (use the tip of a knife to loosen each shot) or, if using a cake pan, cut the gelee into 1-inch squares.
