Ingredients for Prosecco And Summer Fruit Terrine
- Berries
- 1 packet (2 1/4 teaspoons) unflavored gelatin
- 1 3/4 cups Prosecco (divided)
- 1/2 cup granulated sugar
- Fresh Lemon Juice
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How to Make Prosecco And Summer Fruit Terrine
- Arrange 2 cups mixed summer fruits (berries, melon, etc.), sliced or diced to your preference, in a 1 1/2 quart glass, ceramic, or nonstick terrine or loaf pan.
- In a small bowl, sprinkle 1 packet (2 1/4 teaspoons) of unflavored gelatin over 1/4 cup Prosecco. Let stand for 1 minute to soften.
- In a saucepan, bring 1 cup Prosecco to a boil over medium heat. Add 1/2 cup granulated sugar, stirring constantly until completely dissolved.
- Remove from heat and immediately whisk in the softened gelatin mixture until fully dissolved.
- Stir in 3/4 cup Prosecco and 2 tablespoons lemon juice. Transfer the mixture to a metal bowl set in a larger bowl filled with ice water.
- Cool the mixture, stirring occasionally, until it reaches room temperature (approximately 30-45 minutes).
- Gently pour the cooled mixture over the arranged fruit in the terrine. Cover and chill for at least 6 hours, or preferably overnight, until completely firm.
- To unmold, briefly dip the bottom of the terrine pan in a pan of hot water for 3-5 seconds to loosen the terrine.
- Invert a serving plate over the terrine and carefully invert the terrine onto the plate.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
122g
Fat
0g
Carbs
10g
