PROSECCO AND SUMMER FRUIT TERRINE
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.
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Princess Akwaama
[email protected]This terrine is a great way to use up summer fruit.
quratulain zahra
[email protected]I made this terrine for a special occasion, and it was perfect. It was elegant and delicious.
Khalid Zaman
[email protected]I'm not a big fan of prosecco, so I used sparkling water instead. It was still delicious.
Rai Hariram
[email protected]I made this terrine for a potluck, and it was a huge hit. Everyone loved it!
Jocelynn Tapia
[email protected]This terrine is perfect for a summer party. It's light and refreshing, and it's sure to impress your guests.
Reitumetse Mahapane
[email protected]I served this terrine with a dollop of whipped cream, and it was the perfect finishing touch.
NEEROSE MAGAR
[email protected]I used fresh berries from my garden, and they made this terrine extra special.
ndfrekeabasi john
[email protected]This was my first time making a terrine, and I'm so glad I tried this recipe. It was surprisingly easy to make, and the results were stunning.
Neo Michael
[email protected]I've made this terrine several times now, and it's always a hit. It's so easy to make, and it's always a crowd-pleaser.
Claire Ramos
[email protected]This prosecco and summer fruit terrine was a delightful dessert to make and even more delightful to eat. The flavors of the fruit and prosecco were perfectly balanced, and the terrine was light and airy.