Kir Royale Jelly Shots
6 oz. creme de cassis
2 envelopes of plain gelatin
Stir together the prosecco and creme de cassis until combined. Split the mixture into two even halves. Place one half in a sauce pan and sprinkle gelatin on top. Set aside for 1- 2 minutes for gelatin to bloom. Place pan over low heat stirring constantly until gelatin has dissolved (mixture will resemble syrup consistency), about 3-5 minutes. Stir in remaining mixture until combined. Pour into mold and chill for at least 3 hours or until slightly set.
To remove jelly shots, firmly press finger in the center until jelly shot pulls away from the side walls of mold. Then use an offset icing spatula, gently guide jelly shot out of mold.