Prosecco and Fruit Terrine

I have made this for friends many times. They always love it! Fresh fruit and clear sweet sparkling wine make beautiful terrines. This is very easy and quick. No baking, only cooling time in the frig. Recipe is originally from Gourmet Magazine, August 2002. Reminds me of the mid-century Jello Salads, but without the food coloring and with the added kick of Prosecco. You can also call it Solid Sangria!

3 cups fresh fruit, anything except pineapple, mango or papaya works with gelatin. Choose a variety of color. Peel the thicker skinned fruits. I like blueberries, blackberries, white grapes, and raspberries.

4 – 1/4 oz envelopes Knox unflavored gelatin (other brands may clump)

1 – bottle Proseco, Italian white sparkling wine

1 cup sugar

4 tsp fresh lemon juice 

10  – 6oz ceramic or glass cups

• In a medium sauce pan combine 2 cups Prosecco and sugar. Heat and stir till sugar is dissolved.
• Remove pan from heat.
• In a medium bowl place gelatin. Slowly whisk in Proseco until dissolved and let sit 1 minute till softened.
• Add gelatin mixture to heated Prosecco mixture and whisk to combine.
• Stir in remaining  Prosecco and lemon juice.
• Cool mixture and stir occasionally, just to room temp.
• Once gelatin is at room temperature, spoon 2 tablespoons into each mold.
• Chill 1 hour to set. (keep remaining gelatin at room temperature)
• Arrange fruit in each mold. Molds will be inverted, so keep that in mind.
• Divide remaining gelatin mixture among molds.
• Chill at least 6 hours.
• To unmold, dip molds individually in a pan of hot water 3 to 5 seconds to soften. Loosen from sides with a sharp knife.
• Invert each terrine onto it’s serving plate and shake to unmold.
• Voila!