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Peaches and Cava Terrine

This Peaches and Cava Terrine is an elegant, refreshing dessert featuring thinly sliced peaches suspended in a shimmering, Cava-infused gelatin. It's a sophisticated and light option, perfect for showcasing seasonal fruit and the delicate effervescence of sparkling wine, making for a beautiful presentation.
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Servings: 8 people
Course: lunch/dinner
Cuisine: world
Calories: 1022.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups thinly sliced peaches from about 5 medium-sized peaches; no need to peel
  • 2 tablespoons sherry
  • 1 tablespoon unflavored gelatin
  • 2 cups cava
  • 1/4 cup sugar
  • 2 tablespoons honey
  • 1 tablespoon orange juice + 3 long strips of zest from 1 orange

Equipment

  • 1 Terrine Mold Or a standard loaf pan
  • 1 Saucepan
  • 1 Whisk
  • 1 Mandoline or Sharp Chef's Knife For thinly slicing peaches
  • 1 Small Mixing Bowl For blooming gelatin

Method
 

  1. In a small bowl, sprinkle the unflavored gelatin over the 2 tablespoons of sherry. Let it sit for 5-10 minutes to bloom and soften.
  2. Thinly slice the peaches, leaving the skin on for visual appeal and a slight textural contrast. Aim for consistent thickness.
  3. In a saucepan, combine the cava, sugar, honey, orange juice, and orange zest strips. Heat gently over medium-low heat, stirring until the sugar and honey are completely dissolved. Do not boil.
  4. Remove the saucepan from the heat. Add the bloomed gelatin mixture and whisk continuously until the gelatin is entirely dissolved and no granules remain. Strain the mixture through a fine-mesh sieve.
  5. Arrange a layer of sliced peaches at the bottom of a terrine mold or loaf pan. Carefully pour a small amount of the cava-gelatin mixture over the peaches to just barely cover them.
  6. Continue layering peaches and cava-gelatin mixture, gently pressing down each peach layer to eliminate air bubbles and ensure they are fully submerged in the liquid.
  7. Cover the terrine mold tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until thoroughly set and firm to the touch.
  8. To unmold, briefly dip the bottom of the terrine mold into warm water, then carefully invert it onto a serving platter.
  9. Using a sharp, thin-bladed knife, slice the terrine into even portions. Wipe the knife clean with a damp cloth between each slice for a pristine cut.
  10. Serve the chilled terrine, optionally garnished with a fresh mint leaf or an additional thin peach slice, for an exquisite presentation.

Notes

1. Ensure the gelatin is fully bloomed in the cold sherry before heating; this prevents lumps and ensures a smooth, clear set. Whisk thoroughly into the warm cava mixture until completely dissolved.
2. Uniformly slicing the peaches is crucial for an attractive presentation and ensures each slice of terrine holds together well. A mandoline is ideal for consistency.
3. Adequate chilling time, preferably overnight, is essential for the terrine to set firmly and allow for clean slicing. Rushing this step will result in a soft, unstructured terrine.
4. For an extra touch, consider straining the cava-gelatin mixture through a fine-mesh sieve after dissolving the gelatin to achieve a perfectly clear, shimmering liquid base.
5. When unmolding, a brief dip in warm water can assist in releasing the terrine cleanly. Serve with a delicate mint sprig or a light raspberry coulis to complement the peach and cava flavors.