Prosecco and Summer Fruit Terrine

Chef Regina V. Smith's Note:

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.

• Total Time: 6 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 8

• 4 cups mixed fruit such as berries , peeled and thinly sliced peaches, and halved green grapes
• 2 ½ teaspoons unflavoured gelatin
• 2 cups prosecco (Italian sparkling white wine)
• 1 ¼ cups sugar
• 2 teaspoons fresh lemon juice

Directions:

1. Arrange fruit in a 1 1/2 quart glass, ceramic or nonstick terrine or loaf pan.
2. 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.
3. Slowly pour mixture over fruit then chill, covered, until firm, at least 6 hours.
4. 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.