Best Fruit And Prosecco Terrine Recipes

Prosecco and Summer Fruit Terrine image

Yield Makes 8 servings

Number Of Ingredients 5

4 cups mixed fruit such as berries; peeled and thinly sliced peaches (see cooks' note, below); and halved seedless grapes
2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
2 cups Prosecco (Italian sparkling white wine)
1/2 cup sugar
2 teaspoons fresh lemon juice

Steps:

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.

Prosecco and Summer Fruit Terrine image

Provided by Chef Regina V. Smith

Categories Gelatin

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 5

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

Steps:

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.

Nutrition Facts : Calories 167, Sodium 4.7, Carbohydrate 31.6, Sugar 30.5, Protein 0.7

FRUIT AND PROSECCO TERRINE image

Categories Berry

Number Of Ingredients 5

4 cups of mixed fruit (berries and cut up fruit)
2 envelopes unflavored gelatin
2 cu prosecco wine
1/2 cu sugar
2 t lemon juice

Steps:

Arrange the fruit in a 1+1/2 qt terrine or loaf pan. Sprinkle gelatin over 1/4 cu of the wine and leave for a few min. to soften. Boil 1 cu of the prosecco and dissolve in the sugar. Remove from heat and stir in the gelatin, lemon juice and rest of the wine until well mixed. Cool over an ice bath, pour over the fruit and chill over night. Warm the mold slightly and un-mold for service.