PROSECCO AND SUMMER FRUIT TERRINE
Steps:
- 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 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 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.
FRUIT JELLIES
These colorful fruit jellies are simple to make and fun to eat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Yield Makes about 60 pieces
Number Of Ingredients 4
Steps:
- Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
- Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.
Nutrition Facts : Calories 158 g, Protein 1 g
CHAMPAGNE AND SUMMER FRUIT WEDDING JELLY
Bring a refined touch to the dessert table with this Champagne gelatin recipe from "Jellymongers," by Harry Parr and Sam Bompas.Also try:Ribband Jelly
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Place gelatin in a heatproof bowl and add enough Champagne to cover (about a scant 1/2 cup); let stand 10 minutes. Place bowl over (but not touching) simmering water, stirring occasionally, until gelatin has melted; stir in sugar until dissolved.
- Stir another scant 1/2 cup Champagne into gelatin mixture and strain through a fine mesh sieve into a large liquid measuring cup. Strain lemon juice through sieve and add enough Champagne to gelatin mixture to make 2 cups.
- Place fruits in the bottom of a 2-cup mold. Add one-third of the gelatin mixture and transfer mold to refrigerator. Refrigerate until fruit is set, about 2 hours. Add remaining gelatin mixture to mold and return to refrigerator until set, 2 to 4 hours more.
- Moisten a serving plate with water. To unmold, set the mold in a bowl filled with warm water until the jelly around the edge has melted just slightly (this can take anywhere from 2 to 30 seconds). Invert mold onto prepared serving plate. Serve immediately or refrigerate until ready to serve.
CHAMPAGNE JELLY
When I hosted a Christmas open house, each guest left with a batch of my blush-colored jelly. It was a hit! Plus, it's made with just pink champagne, sugar and fruit pectin. -Gail Sheppard, Somerville, Alabama
Provided by Taste of Home
Time 25m
Yield about 3 half-pints.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine sugar and Champagne. Bring to a full rolling boil over high heat, stirring often. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam if necessary. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
SUMMER FRUIT, ELDERFLOWER AND PROSECCO JELLY
This easy elderflower jelly recipe is loaded with seasonal fruit and tonnes of summer flavours
Provided by Jamie Oliver
Categories Desserts Fruit Dinner Party British Puddings & desserts
Time 10m
Yield 10
Number Of Ingredients 5
Steps:
- This is a great dessert that is really tasty. It freshens the palate and you can make it before you need it − it keeps for about four or five days. You can make one large jelly in a tureen mould or dish, or you can do individual ones. Use any combination of fruit, but not pineapple or kiwi fruit, as the jelly won't set if you do.
- First of all, decide whether you want to make one big jelly or small individual ones. If you are making a big one, it's a good idea to line the bowl with clingfilm first. Put your ripe fruit into your mould or moulds and refrigerate. Put your gelatine leaves into a bowl with a little cold water to soak for a minute, then drain and add the gelatine back to the bowl with the cordial. Rest above a pan of water over a medium heat and stir constantly until the gelatine and cordial become a syrup. At this point you can add your sugar, stir till dissolved, then remove the bowl from the heat and let it sit at room temperature for a minute or so.
- Take your fruit and Prosecco out of the fridge. The idea being that your fruit, moulds and Prosecco are all chilled, so the bubbles stay in the jelly when it sets and they fizz in your mouth when you eat it - beautiful! Pour the Prosecco into your cordial mix, and then pour this over your fruit. Some of the fruit might rise to the top, so using your finger, just push the fruit down into the jelly mix so that it is sealed and will then keep well in the fridge. Put back into the fridge for an hour to set.
- To serve, dip your mould into a bowl of hot water to loosen the outside of the jelly, then turn it out on to a plate. Great served with a little crème fraîche but just as good on its own.
Nutrition Facts : Calories 169 calories, Fat 0.7 g fat, SaturatedFat 0.1 g saturated fat, Protein 3.7 g protein, Carbohydrate 31.5 g carbohydrate, Sugar 27.9 g sugar, Sodium 0.03 g salt, Fiber 7.3 g fibre
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- Pour the Champagne into a large saucepan and add the sugar. Heat, but watch carefully at this stage because you need it to be just shy of boiling point.
- With a fine sieve, strain the cold water off the gelatine leaves and give them a good shake to remove the excess water.
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