Prosecco, Pear & Cinnamon Jelly Terrine

Made with sparkling wine, tender pears and warm cinnamon, this gelatin-set terrine is elegant, festive and ideal for summer Christmas entertaining.

Light, refreshing and beautifully sliceable.

Ingredients :

Liquid Base

• 3 cups Prosecco (or sparkling white/grape juice for alcohol-free)

• ½ cup sugar (optional, adjust to taste)

• 1 tsp vanilla extract

Gelatin

• 3 tbsp (approx. 30g) powdered gelatin

• ¼ cup cold water (for blooming)

Fruit & Spices

• 2–3 ripe pears, thinly sliced

• 2 cinnamon sticks

• Optional:
  – 2 cloves
  – Thin slices of lemon zest for fragrance

Preparation

1. Prepare the gelatin

1. Add the gelatin to the ¼ cup cold water.

2. Allow to bloom for 5 minutes until sponge-like.

2. Infuse the Prosecco

1. Pour 1 cup of the Prosecco into a small saucepan.

2. Add cinnamon sticks (and cloves/lemon zest if using).

3. Warm gently on low heat for 5 minutes — do not boil, as this reduces the fizz and flavour.

4. Remove spices.

3. Dissolve the gelatin

1. Add the bloomed gelatin to the warm spiced Prosecco.

2. Stir until completely dissolved.

3. Remove from heat.

4. Add remaining ingredients

1. Stir in the remaining 2 cups Prosecco, sugar (if using), and vanilla.

2. Let it cool slightly — it should be lukewarm, not hot.

5. Assemble the terrine

1. Line a loaf tin with plastic wrap (or use a silicone mould).

2. Fan out slices of pear in the bottom.

3. Pour a small amount of jelly mixture to just cover the first layer.

4. Chill for 20–30 minutes to set slightly.

5. Repeat with remaining pears and liquid until the mould is full.

6. Chill

Refrigerate for at least 6 hours, or ideally overnight, until fully set.