Prosecco and Summer Fruit Terrine

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups mixed fruit such as berries, peeled and thinly sliced peaches, and halved green grapes
  • 2 12
    teaspoons unflavoured gelatin
  • 2
    cups prosecco (Italian sparkling white wine)
  • 1 14
    cups sugar
  • 2
Advertisement

DIRECTIONS

  • 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.
Advertisement