Best 2 Prosecco And Summer Fruit Terrine Recipes
Indulge in a delightful symphony of flavors with our Prosecco and Summer Fruit Terrine, a culinary masterpiece that captures the essence of summer's bounty. This stunning terrine showcases layers of fresh, seasonal fruits, from the vibrant red of strawberries to the golden sweetness of peaches, all bathed in a delicate Prosecco jelly. As you slice into this terrine, the vibrant colors burst forth, creating an eye-catching presentation that is sure to impress your guests. Accompanying this terrine are two additional recipes that complement its fruity flavors: a refreshing Prosecco and Summer Berry Punch, perfect for sipping on a warm summer day, and a decadent Chocolate Mousse with Prosecco Cream, a luxurious dessert that adds a touch of elegance to your meal. Together, these recipes create a complete culinary experience that celebrates the joy of summer and the beauty of fresh, seasonal ingredients.
Here are our top 2 tried and tested recipes!
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.
PROSECCO AND SUMMER FRUIT TERRINE
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.
Provided by Chef Regina V. Smith
Categories Gelatin
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 5
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 minutes 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.
Nutrition Facts : Calories 167, Sodium 4.7, Carbohydrate 31.6, Sugar 30.5, Protein 0.7
Tips:
- Choose ripe, flavorful summer fruits for the best results.
- Use a good quality Prosecco for the terrine. A dry or extra-dry Prosecco will work well.
- If you don't have a terrine mold, you can use a loaf pan or a springform pan.
- Make sure the terrine is well chilled before serving.
- Garnish the terrine with fresh fruit, mint, or edible flowers before serving.
Conclusion:
The Prosecco and Summer Fruit Terrine is a refreshing and elegant dessert that is perfect for any occasion. It is easy to make and can be customized with your favorite fruits. Whether you are hosting a party or just looking for a special treat, this terrine is sure to impress.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #preparation #occasion #5-ingredients-or-less #gelatin #desserts #fruit #easy #dinner-party #summer #seasonal #berries #grapes #pitted-fruit #peaches
You'll also love
