• 8servings
  • 15minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, P

Ingredients Jump to Instructions ↓

  1. 4 cups mixed fruit such as berries; peeled and thinly sliced peaches (see cooks' note, below); and halved seedless grapes

  2. 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)

  3. 2 cups Prosecco (Italian sparkling white wine)

  4. 1/2 cup sugar

  5. 2 teaspoons fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.

  2. 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.

  3. Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.

  4. 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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