Tropical fruit terrine with sparkling rosé wine

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Ingredients:

  • 2 cups (500 ml) of sparking rosé wine

  • 1/4 c. (50 ml) sugar

  • 2 packages of gelatin

  • 1- 1/2 cups diced papaya

  • 1-1/2 cups diced pineapple

  • 1 cup diced mango

  • 2 diced bananas

  • mint leaves for garnish

Directions:

  1. Bring one cup (250ml) of the wine and sugar to a simmer. Stir until the sugar dissolves. Remove from heat.

  2. Add gelatin and stir until completely dissolved.

  3. Add remaining wine and stir well. Let sit until room temperature.

4. Place the cut papaya in a 1.5 quart (1.5L) loaf pan.Pour enough of the rose to just cover.

5. Place in the refrigerator for 30 to 40 minutes or until starting to set.

6. Combine the pineapple, banana and mango in a bowl.

7. Remove the terrine from the refrigerator and spoon the pineapple/mango/banana mixture over top.

8. Pour remaining rose over top. Cover with plastic wrap. Refrigerate for at least 5 hours.

To serve:

  1. Dip the loaf pan in a sink of warm water for about 40 seconds.

  2. Unmold terrine onto a rectangular plate.

  3. Garnish with mint leaves and serve.

  4. Add 1 tsp. (5 ml) minced fresh ginger in step 1.

Clarissa Llenza