Mixed Berry Mosaic

Directions

1. 1
   In a medium saucepan, mix the Moscato with the water and orange and lemon zests and bring to a simmer.
2. 2
   Cover, then remove from the heat and let steep for 10 minutes.
3. 3
   Strain and let the infused Moscato cool to warm.
4. 4
   Pour 1 cup of the infused Moscato into a small saucepan, sprinkle the gelatin on top and let stand until softened.
5. 5
   Set the saucepan over moderate heat and stir until the gelatin has completely dissolved, about 2 minutes; do not let the Moscato get too hot.
6. 6
   Stir the dissolved gelatin mixture into the remaining Moscato and let cool.
7. 7
   Set eight 1/2- to 2/3-cup glass bowls on a baking sheet.
8. 8
   Ladle 2 tablespoons of the Moscato into each bowl and refrigerate until set, about 1 hour.
9. 9
   Layer the berries in the bowls, starting with the blueberries, then ladle the remaining Moscato over the berries.
10. 10
    Refrigerate until firm, 6 hours or overnight.
11. 11
    Pour boiling hot water into a wide bowl and carefully dip each glass bowl into the hot water for about 10 seconds to loosen the aspic.
12. 12
    Invert the aspics onto dessert plates and serve.