Raspberry-Watermelon Terrine With Blueberry Sauce

Method:

1. 1

   Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.

2. 2

   Sprinkle the gelatin over 1/2 cup milk in a medium bowl.

3. 3

   Let stand 2 minutes.

4. 4

   Heat the remaining 1/2 cup milk in a small saucepan over medium heat until steaming.

5. 5

   Pour over the gelatin mixture and whisk until combined.

6. 6

   Add the sugar and whisk until dissolved.

7. 7

   Whisk in the sour cream, vanilla and salt until smooth.

8. 8

   Pour the mixture into the prepared loaf pan, then lightly tap the pan on the counter to make an even layer. Refrigerate until set, 45 minutes to 1 hour.

9. 9

   Combine the watermelon, raspberries, sugar, lemon juice and salt in a blender; process until smooth. Strain through a fine-mesh sieve into a bowl, pressing the puree through with the back of a spoon.

10. 10

    Transfer 1 cup of the puree to another bowl and sprinkle with the gelatin; let stand 2 minutes.

11. 11

    Heat 1 cup of the remaining puree in a saucepan over medium heat until steaming.

12. 12

    Pour over the gelatin mixture and whisk until combined. Stir in the remaining puree; let cool.

13. 13

    Spoon the cooled puree over the white layer; loosely cover with the overhanging plastic wrap. Refrigerate until completely set, about 3 hours.

14. 14

    Combine the blueberries, sugar, salt and 1/4 cup water in a saucepan over medium heat. Cook, stirring, until the berries burst, about 5 minutes.

15. 15

    Transfer to a blender and add the lemon juice; puree until smooth.

16. 16

    Let cool completely.

17. 17

    Unwrap the terrine; invert onto a platter. Slice and serve with the blueberry sauce and fresh blueberries.

18. 18

    Photograph by Con Poulos

Adapted from Foodnetwork