Prosecco and Summer Fruit Terrine

Prosecco and Summer Fruit Terrine

By annamueser Published: July 31, 2012

  • Yield: 8 Servings
  • Prep: 15 mins
  • Cook: 5 mins
  • Ready In: 6 hrs 20 mins




  1. Arrange fruit in a 1 ½ - quart glass, ceramic, or nonstick terrine or loaf pan.
  2. Sprinkle gelatin over ¼ cup Prosecco in a small bowl and let stand 1 minute.
  3. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved.
  4. Remove from heat and add gelatin mixture, stirring until dissolved.
  5. Stir in remaining ¾ cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water.
  6. Cool mixture, stirring occasionally, just to room temperature.
  7. Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.
  8. To unmold, dip pan in a larger pan of hot water for 3 to 5 seconds to loosen, then place a plate over the top and turn upside-down moving the terrine onto the plate.