Prep 15 mins
Cook 6 hrs
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.
- 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
- 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.
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.