Prosecco And Summer Fruit Terrine - cooking recipe

Ingredients

4 cups mixed fruit such as berries, peeled and thinly sliced peaches, and halved green grapes
2 1/2 teaspoons unflavoured gelatin
2 cups prosecco (Italian sparkling white wine)
1 1/4 cups sugar
2 teaspoons fresh lemon juice

Preparation

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.