Prosecco And Summer Fruit Terrine Recipes
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.
Recipe From food.com
Provided by Chef Regina V. Smith
Categories Gelatin
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 5
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Web Nov 9, 2015 · In a small saucepan heat half the rosé wine till it begins to simmer, then whisk the sugar and gelatine into it. Make sure that …
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Web Oct 12, 2015 · PROSECCO AND SUMMER FRUIT TERRINE (for eight) 4 cups mixed fruit, such as blueberries, thinly sliced peeled peaches, and …
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Web 1 1/4cupssugar 2tspfresh lemon juice Directions: 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 …
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Web 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 …
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Web 4 cups mixed fruit such as berries; peeled and thinly sliced peaches (see cooks' note, below); and halved seedless grapes; 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz …
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Web Jul 25, 2014 · First prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail’s egg. Then mix the fruits together in a large bowl, being very gentle so as to avoid bruising them. In a small saucepan, heat half the rosé wine until it begins to simmer, then whisk the sugar and gelatine into it.
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Web 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 …
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Web Well, this Mother's Day, we had a party for my son's dedication ceremony, and this fruit terrine fit in just right with the lunch buffet, and it was a nice alternative to the cake that …
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