Sparkling Apple Berry Mold Recipes

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.

SPARKLING APPLE BERRY MOLD

Steps:

• Mix gelatin and sugar in small saucepan. Stir in apple juice; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved. Cool slightly.
• Stir in cider. Refrigerate until mixture is consistency of unbeaten egg whites, stirring occasionally. Gently stir in fruit. Pour into 6-cup mold.
• Refrigerate at least 4 hours or until firm. Unmold onto serving plate. Store leftover mold in refrigerator.