PROSECCO AND SUMMER FRUIT TERRINE
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
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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Fredric Murray
[email protected]This recipe is a great way to use up summer fruit. It's also a delicious and easy dessert that's perfect for any occasion.
Zulfiqar Hingoro
[email protected]I'm not a big fan of fruit desserts, but this one was surprisingly good. The prosecco added a nice touch of sweetness and acidity.
jacqueline chitamin
[email protected]This is a great recipe for a summer brunch. It's light and refreshing, and it's perfect for a crowd.
Rasha Usama
[email protected]This was a delicious and easy dessert. I used a variety of summer fruits, and they all worked well together.
Micayla Daniels
[email protected]I love the combination of flavors in this dish. The sweetness of the fruit, the acidity of the prosecco, and the creaminess of the mascarpone cheese all come together perfectly.
Rihanna gist
[email protected]This recipe is a keeper! I'll definitely be making it again for my next dinner party.
Neil Carlson
[email protected]I was a little skeptical about using prosecco in a dessert, but I'm so glad I tried it. It added a unique flavor that really made the dish special.
Miracle Braxton
[email protected]This is a great recipe for a special occasion. It's easy to make, but it looks and tastes like it came from a fancy restaurant.
Sk Shaharoyar
[email protected]I'm not usually a fan of prosecco, but this recipe changed my mind. The sweetness of the fruit balanced out the acidity of the prosecco perfectly.
Jubin Sikdar
[email protected]This recipe was a huge hit at my summer party! The prosecco added a light and refreshing flavor, and the fruit terrine was the perfect dessert to end a warm summer evening.