Prosecco And Summer Fruit Terrine

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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.

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Steps

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

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Sprinkle gelatin over 1 / 4 cup prosecco in a small bowl and let stand 1 minutes to soften.

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Bring 1 cup prosecco to a boil with sugar , stirring until sugar is dissolved.

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Remove from heat and add gelatin mixture , stirring until dissolved.

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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.

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Cool mixture , stirring occasionally , just to room temperature.

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

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To unmold , dip pan in a larger pan of hot water 3 to 5 seconds to loosen.

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Invert a serving plate over terrine and invert terrine onto plate.

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Ingredients

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berries, gelatin, prosecco, sugar, fresh lemon juice