Best 3 Fruit And Prosecco Terrine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Fruit and Prosecco terrine is a light and refreshing dessert that can be enjoyed by people of all ages. It is perfect for a summer party or picnic, and can be made with a variety of fruits. The creamy texture of the mascarpone cheese and the tanginess of the Prosecco complement the sweetness of the fruit perfectly. This elegant terrine is sure to impress your guests and is a delicious way to end any meal.

Here are our top 3 tried and tested 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

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

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



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.

Tips:

  • Use fresh, ripe fruit. This will ensure that your terrine is flavorful and juicy.
  • Choose a variety of fruits with different colors and textures. This will make your terrine more visually appealing.
  • Be careful not to overcook the fruit. You want it to be soft, but still hold its shape.
  • Chill the terrine thoroughly before serving. This will help it to set and make it easier to slice.
  • Serve the terrine with a dollop of whipped cream or crème fraîche. This will add a touch of richness and creaminess.

Conclusion:

A fruit and Prosecco terrine is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple tips, you can create a terrine that is sure to impress your guests. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!

Related Topics