1 Pot, 1 Casserole dish, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Fine grater, 1 Plastic wrap, 1 Citrus juicer
1 Add cold water to gelatine, allow to set for at least 5 minutes.
2 Line a 1.2 l terrine mold or bowl with plastic wrap.
3 Rinse, dry and finely zest a lemon. Squeeze and juice a lemon.
4 Rinse and pat dry lemon balm; cut into fine strips.
5 Gently toss raspberries with lemon zest and lemon balm.
6 Place raspberry mixture into mold.
7 Stir together Prosecco with lemon juice.
8 Add Prosecco and lemon mixture into saucepan with sugar, bring to a boil reducing to 100 ml (approximately 1/2 cup) of syrup.
9 Remove saucepan from the heat and dissolve the gelatin into the hot syrup.
10 Stir gelatin mixture into remaining Prosecco.
11 Pour liquid into the mold. Tap on work surface a couple of times to settle the mixture. Allow aspic to chill for about 4 hours.
12 Briefly submerge mold in hot water to loosen the the outer edges. Turn mold over to release aspic, remove plastic wrap and use a warm knife to cut into slices. Lemon sorbet makes a nice accompaniment to this dessert.