Prosecco and Summer Fruit Terrine

RECIPES

Jan 17th 2012, 12:58

• 4 cups mixed fruit such as berries; peeled and thinly sliced peaches, and halved seedless grapes
• 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
• 2 cups Bottega Prosecco Brut
• 1/2 cup 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 minute 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.