 |
Prep Time: 0 Minutes Cook Time: 450 Minutes |
Ready In: 450 Minutes Servings: 10 |
|
From Good Housekeeping. An easy, elegant, and healthy dessert. Appropriate for holiday dinners and great for summertime. Pretty red and green grapes are suspended in a light wine gel. Ingredients:
2 envelope(s) unflavored gelatin |
1/2 c. cold water |
1/2 c. sugar |
2 1/2 c. late harvest riesling or other sweet white wine, divided |
2 tbsp. fresh lemon juice |
2 c. seedless red grapes, chilled |
2 c. seedless green grapes, chilled |
Directions:
1. ***Cook time includes chill time***
2. In cup, evenly sprinkle gelatin over water. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly.
3. In 2-quart saucepan, heat sugar and 1 c. Riesling on medium-low, stirring occasionally until sugar dissolves. Stir in softened gelatin mixture, and heat 1 to 2 minutes or until gelatin dissolves, stirring frequently. Remove saucepan from heat. Stir in lemon juice and remaining 1 1/2 c. Riesling.
4. Pour gelatin mixture into 9 by 5 loaf pan. Refrigerate 1 1/2 hours to let it set slightly. Add grapes, distributing evenly; cover and refrigerate overnight, until firm.
5. To unmold terrine, place loaf pan up to rim in bowl or sink of warm, not hot, water 4 to 5 seconds. Remove pan from water. Insert small metal spatula around edge of pan to release gelatin. Dry outside of pan. (I used a silicone mold and didn't warm it, so my gelatin didn't unmold as smoothly - as you can see in my picture.) Place serving plate on top of loaf pan, and grasping both together, invert terrine onto plate. With serrated knife, cut into slices to serve.
|
|