Total time: 20 minutes, plus overnight setting time
Servings: Makes about 44 ( 1/2 -ounce) cocktails.
Note: Adapted from Craft pastry chef Catherine Schimenti. This recipe requires gelatin sheets, which are available at restaurant and baking supply stores such as Surfas in Culver City.
1 (6-inch) length of a vanilla bean
3/4 cup sugar
9 gelatin sheets
12 ounces Prosecco
1. Scrape the seeds from the vanilla bean into the sugar and, using your fingers, thoroughly mix the seeds into the sugar so that there are no clumps of seeds. Place the sugar and three-fourths cup water into a medium saucepan and heat over high heat until the sugar dissolves and the simple syrup almost comes to a boil. Remove from the heat and set aside.