Recipe by Chef Regina V. Smith
This is a visually stunning dessert. It is a light and refreshing alternative to ice cream for a summer dinner party. The terrine can be made up to 3 days in advance of service. Unmold just before serving. From the August 2002 issue of Gourmet Magazine. Cooking time is chilling time.
Top Review by Deep South
I've used this recipe for several years and never posted a review, but this dessert is so beautiful and delicious, I had to review it and add some info about how I do it.
--You can make this in a small, glass loaf pan.
--Balletore Gran Spumonte works well in this recipe. It's widely available and reasonably priced. You'll only need 1/2 a bottle.
--Berries: 1 lb fresh or frozen strawberries and 3/4 cup fresh or frozen blueberries.
--Peaches: 1 28-oz can plus 1 14-oz can of peaches, drained
This is a stunning dessert that you should take to a picnic or party, although it's so good you'll make it at home for no special occasion.
- 4 cups mixed fruit such as berries, peeled and thinly sliced peaches, and halved green grapes
- 2 1⁄2 teaspoons unflavoured gelatin
- 2 cups prosecco (Italian sparkling white wine)
- 1 1⁄4 cups sugar
- 2 teaspoons fresh lemon juice
Directions See How It's Made
- Arrange fruit in a 1 1/2 quart glass, ceramic or nonstick terrine or loaf pan.
- Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minutes to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.
- Slowly pour mixture over fruit then chill, covered, until firm, at least 6 hours.
- To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.