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Categories:Viewed: 56 - Published at: 3 years ago
Ingredients
- 1 (750-ml) bottle Prosecco
- 1/2 cup sugar
- 1 lemon, zested and juiced
- 2 star anise
- 1 cinnamon stick
- 2 large, ripe mangoes, peeled, seeded and cut into 1/2-inch pieces or 1 (12-ounce) bag frozen mango, thawed
- 2 cups (8 ounces) raspberries
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 lemon, zested
Method
- For the syrup: In a medium saucepan, bring the Prosecco, sugar, lemon juice, lemon zest, star anise, and cinnamon stick to a boil, stirring occasionally, over medium-high heat, until the sugar has dissolved.
- Reduce the heat and simmer for 35 minutes until the mixture has reduced by half.
- Add the mangoes and raspberries to the syrup and allow the mixture to cool for 1 1/2 hours.
- Using a slotted spoon, remove the fruit and spoon into serving bowls.
- Discard the cinnamon stick and star anise.
- Pour the syrup into a pitcher.
- Refrigerate the fruit and syrup until ready to serve.
- For the cream: In a medium bowl, using an electric hand mixer, beat the cream at high speed until thick.
- Add the sugar and continue to beat until the cream holds stiff peaks.
- Add the lemon zest and mix until just combined.
- To serve: Put a dollop of cream on top of the fruit and drizzle each dish with the Prosecco syrup.
