FRUIT AND PROSECCO TERRINE
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.
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