Sparkling Ricotta Champagne Cups

Directions

On a sheet tray, line up sixteen, clean 3-ounce champagne flutes or small serving cups and set aside.

In a small saucepot, bring 2 cups of champagne and 3 tablespoons sugar to a boil over medium-high heat.  Meanwhile, in a small bowl, sprinkle 3 envelopes of gelatin on top of 1 cup of champagne and mix together.  Let gelatin soften for about 2 minutes.

Remove boiling champagne from the stove and vigorously whisk the cold champagne gelatin mixture into the pan until gelatin is thoroughly incorporated and dissolved, about 2 minutes.

Transfer liquid to a pitcher with a spout for easier assembly.  Divide liquid into the champagne flutes, carefully filling halfway.  Transfer the sheet tray to the freezer to set up for half an hour.

While the first layer is setting up, blend the Frigo® Whole Milk Ricotta Cheese and sweetened condensed milk, remaining champagne (about 1/3 cup), and extract in a blender until creamed together thoroughly.  Sprinkle ricotta mixture with 2 packets of Knox and pulse for 3 seconds.  Allow gelatin to bloom for 2 minutes.  Meanwhile, boil 1 cup of water in a small saucepan.  Remove from heat and whisk ricotta mixture into the water.

Transfer liquid to a pitcher with a spout for easier assembly.  Remove champagne flutes from the freezer and carefully divide ricotta mixture between the champagne flutes.  Wipe down sides of flutes and carefully transfer the sheet tray to the refrigerator.  Allow to set up for at least an hour.

Garnish with candies, decorative sugar, and whipped cream.  Serve with a spoon.

Rad Tip:  Dry or sweet?  Sparkling wines vary in sweetness.  For this dessert, select a variety that reflects your personal tastes.