• 1/2 tablespoon neutral gelatin
• 5 tablespoons cream
• Generous 3 tablespoons Prosecco
• 2 egg whites
• 3 tablespoons confectioners sugar
• Raspberries or chocolate to decorate

Heat the cream with the sugar until it begins to boil. Remove from heat. Add the gelatin and stir; add the Prosecco. Let it cool for a few minutes while whisking the egg whites until stiff. When the liquid mixture has some body and is cooled, add egg whites so that both mixtures will have a similar texture. Try not to lower the volume of the egg whites. Pour into presentation glasses and refrigerate for at least three hours. Before serving, decorate with raspberries or chocolate. Adjust amounts for number of people.