Best Prosecco And Summer Fruit Terrine Recipes

PROSECCO AND SUMMER FRUIT TERRINE

Prosecco and Summer Fruit Terrine image

Categories Fruit Dessert Low Fat Summer Healthy Gourmet

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

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

Prosecco and Summer Fruit Terrine image

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.

Provided by Chef Regina V. Smith

Categories Gelatin

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

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

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