Prosecco and Summer Fruit Terrine
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.
The results of the 2012 edition of the Decanter World Wine Awards have been unveiled and Distilleria Bottega gained three prestigious Bronze Medals with the wines Amarone della Valpolicella Bottega, Brunello Bottega and Bottega Gold.
Distilleria Bottega, twenty five years on Warhol’s death, dedicates to the great New York artist a special edition of the sparkling wine Bottega Gold. A selection of Magnum and Jeroboam to be uncorked while unveiling a painting inspired by Warhol’s Marilyn that reproduces the gilded bottle.
Bibano, Treviso - Italy. The respect for the environment has always been one of the most important Distilleria Bottega’s commitments.
It is cool, sweet, lightly sour: the lemon liqueur ("Limoncino") evokes pleasant Mediterranean sensations. Within a decade it has lost its character as a typically local product restricted to a few regions of Southern Italy, and has reached success at national level.
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