Cold Sangria & Fruit Terrine with Rosado Gelee

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Cold Sangria Terrine of Fresh Fruit in a Rosado Gelee

Author: Liz Bokisch

Prep time: 10 mins

Cook time: 6 hours

Total time: 6 hours 10 mins

Serves: 8 slices

Ingredients

4 cups mixed fruit such as berries; peeled and thinly sliced
peaches; apples and halved seedless grapes
2¾ teaspoons unflavored gelatin (from two ¼-oz envelopes)
2 cups Rosado
½ cup sugar
2 teaspoons fresh lemon juice

Instructions

Arrange fruit in a 1½-quart glass, ceramic, or nonstick terrine or loaf pan.
Sprinkle gelatin over ¼ cup Rosado in a small bowl and let stand 1 minute to soften. Bring 1 cup Rosado 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 Rosado 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.

Notes

I tried a couple of different sizes and fruit variations. I found that the smaller, individual sized terrine is easier to turnout without any problems. The large terrine did collapse slightly on one side and the slices did not keep their shape perfectly. Next time I make a large terrine, I'll slice the fruit up and lay a dense, uniform base (which is the top when you are building it up in the form). The blueberries on one side of the bottom (as shown) did not give the support needed.