Prosecco And Summer Fruit Terrine

• 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

1. Arrange fruit in a 1 1/2 quart glass, ceramic or nonstick terrine or loaf pan.
2. 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.
3. Slowly pour mixture over fruit then chill, covered, until firm, at least 6 hours.
4. 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.

mixed fruit, unflavoured gelatin, prosecco, sugar, lemon juice

Taken from www.food.com/recipe/prosecco-and-summer-fruit-terrine-381025 (may not work)