Prosecco Berry Jelly Terrine
A shimmering showstopper and the very essence of summer on a plate, this Prosecco Berry Jelly Terrine is a vibrant celebration of seasonal berries at their peak.
Jewel-toned, bursting with fresh flavour, and gloriously light, it makes the perfect centrepiece for garden parties, birthdays, or any joyful gathering.
Beneath its elegant sparkle lies a wealth of nutritional goodness: antioxidant-rich berries support brain and heart health, strengthen immunity, and help reduce inflammation. A splash of lime juice brings a zesty boost of vitamin C, while agar (a natural setting agent derived from seaweed) gently supports digestion.
Whether you choose vegan prosecco or alcohol-free sparkling wine, this terrine strikes a beautiful balance between indulgence and intention, making it a stunning example of culinary medicine in action.
Serve with a generous spoonful of coconut yoghurt for a luxuriously creamy contrast.
INGREDIENTS
425ml Vegan Prosecco or alcohol free sparking wine
50g Golden Caster Sugar
3 tbsp Agar flakes
1tbsp fresh lime juice
400g strawberries
250g Raspberries
200g Blueberries
200g Blackberries
METHOD
First prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail's egg.
Mix the fruits together in a large bowl, being very gentle so as to avoid bruising them.
In a small saucepan heat half the Prosecco until it begins to simmer, then whisk the sugar and agar flakes into it. Bring to the boil and whisk until the sugar and flakes have fully dissolved, the liquid should reduce by ½ this takes about 5 minutes.
When completely dissolved add the remaining Prosecco and the lime juice. Then pour the liquid into a jug and allow it to cool.
While the liquid cools lay the fruit into the 2lb loaf tin, trying to arrange the bottom layer as neatly as possible as this will be the top of the jelly when turned out.
Next, pour all but 125ml (1/2 cup) of the liquid over the fruit. Now lay a sheet of baking parchment over the tin, place another loaf tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin.
Place in the fridge for about 1 hour, or until it has set.
When set, warm up the remaining liquid and pour it over the surface of the terrine – this should cover all the fruit now.
Re-cover with baking parchment and return to the fridge overnight to set firm.
When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices.
Serve with coconut yoghurt.
