PROSECCO AND SUMMER FRUIT TERRINE (for eight)
4 cups mixed fruit, such as blueberries, thinly sliced peeled peaches, and halved seedless green grapes
2-¾ teaspoons unflavored gelatin (from two ¼ ounce envelopes)
2 cups Prosecco (an Italian sparkling wine)
½ cup sugar
2 teaspoons fresh lemon juice
- Arrange fruit in a 1-½ quart glass, ceramic or nonstick terrine or loaf pan.
- Sprinkle gelatin over ¼ cup Prosecco in a small bowl and let stand for 1 minute to soften.
- Meanwhile, combine 1 cup Prosecco and sugar in a 1 quart saucepan and bring to a boil, stirring until sugar is dissolved. Remove from heat, add gelatin mixture and stir until gelatin dissolves. Stir in the remaining ¾ 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 Prosecco mixture over fruit. Refrigerate, covered, until firm, at least 6 hours.
- To unmold, dip pan in a large pan of hot water for 3 to 5 seconds to loosen terrine. Invert a serving plate over terrine and invert terrine onto plate. The terrine can be refrigerated for up to 3 days; unmold just before serving.
NOTE: If you would prefer individual serving terrines, use six 8-ounce ceramic or stainless steel molds and 2 cups of fruit and double the gelatin mixture. Once gelatin is at room temperature, spoon 3 tablespoons into each mold, then chill 1 hour to set (Keep remaining gelatin at room temperature). Arrange 1/3 cup of fruit in each mold and divide remaining gelatin mixture among molds. Chill, covered, until firm, at least 6 hours.
from The Gourmet Cookbook
SERVE WITH: Lemon icebox cookies