Ingredients 4 cups mixed fruit such as berries; peeled and thinly sliced peaches; and halved seedless grapes
2 ¾ teaspoons unflavored gelatin (from two ¼-oz envelopes)
2 cups Prosecco (Italian sparkling white wine)
½ cup sugar
2 teaspoons fresh lemon juice
Prep
Arrange fruit in a 1 ½-quart glass, ceramic, or nonstick terrine or loaf pan.
Sprinkle gelatin over ¼ 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 ¾ 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.
Photo: Romulo Yanes for Gourmet