Prosecco and Summer Fruit Terrine
Elevate your summer desserts with this stunning Prosecco and Summer Fruit Terrine—an elegant, jewel-like masterpiece that’s as refreshing as it is visually captivating. Layers of vibrant strawberries, blueberries, raspberries, and delicate peach slices are suspended in a sparkling Prosecco gelatin, creating a dessert that’s light, fruity, and full of effervescent charm. Hints of mint add a refreshing touch, while the gentle sweetness of caster sugar balances the tang of the Prosecco. This no-bake recipe is surprisingly simple to prepare and requires just 20 minutes of hands-on time, making it perfect for entertaining or holiday gatherings. Serve this chilled, show-stopping terrine as a centerpiece dessert to delight your guests with its flavor, texture, and sheer elegance.
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Ingredients
- 750 ml Prosecco
- 6 sheets Gelatin sheets
- 100 grams Caster sugar
- 150 grams Strawberries, hulled and sliced
- 100 grams Blueberries
- 100 grams Raspberries
- 2 medium Peaches, peeled and thinly sliced
- 10 leaves Mint leaves
Directions
Step 1
Begin by preparing the gelatin. Place the gelatin sheets in a bowl of cold water and soak for about 5-7 minutes, or until softened.
Step 2
In a medium saucepan over low heat, combine half the Prosecco (375 ml) and the caster sugar. Stir gently until the sugar dissolves completely, but do not let the mixture boil.
Step 3
Once the sugar is dissolved, remove the saucepan from the heat. Squeeze the excess water out of the softened gelatin sheets and add them to the warm Prosecco mixture. Stir until the gelatin dissolves completely.
Step 4
Allow the mixture to cool slightly (about 5 minutes), then gently stir in the remaining Prosecco (375 ml). Be careful not to stir too vigorously to maintain some of the Prosecco's bubbly effervescence.
Step 5
Prepare a loaf tin (approximately 1.2 L capacity) by lightly greasing it with a neutral oil or lining it with plastic wrap. This will help with unmolding later.
Step 6
Pour a thin layer of the gelatin-Prosecco mixture into the base of the tin, just enough to coat the bottom. Refrigerate for about 10-15 minutes, or until just set.
Step 7
Once the base layer is set, arrange a layer of fruit in the tin, using a mixture of strawberries, blueberries, raspberries, peach slices, and a few mint leaves for added freshness.
Step 8
Gently pour more of the gelatin-Prosecco mixture over the fruit, just enough to cover it. Return the tin to the refrigerator and let it set slightly, about 10-15 minutes.
Step 9
Repeat the process of layering fruit and pouring gelatin mixture, allowing each layer to set slightly before adding the next. Continue until all the fruit and Prosecco mixture is used, finishing with a layer of gelatin on top.
Step 10
Once assembled, cover the terrine with plastic wrap and refrigerate for at least 6 hours or, ideally, overnight to ensure it is fully set.
Step 11
To serve, carefully loosen the edges of the terrine using a small knife. If lined with plastic wrap, simply lift the terrine out of the tin. Invert the terrine onto a serving platter and slice with a sharp knife. Serve chilled for a refreshing and elegant dessert.
Nutrition Facts
| Serving size | (1522.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1320.3 |
| Total Fat 2.8g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 105.7mg | 0% |
| Total Carbohydrate 185.0g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 153.1g | |
| Protein 19.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 136.1mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 1357.6mg | 0% |
Source of Calories