Raspberry-Watermelon Terrine With Blueberry Sauce
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
65
Spice
48
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tsps
Unflavored Gelatin (powder)1 cup
Whole Milk (cold)1 cup
Sugar1 cup
Sour Cream1 tsp
Vanilla Extract2 cups
Raspberry1 tsp
Lemon Juice (fresh)Directions:
1
Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides
2
Make the white layer: Sprinkle the gelatin over 1/2 cup milk in a medium bowl
3
Let stand 2 minutes
4
Heat the remaining 1/2 cup milk in a small saucepan over medium heat until steaming
5
Pour over the gelatin mixture and whisk until combined
6
Add the sugar and whisk until dissolved
7
Whisk in the sour cream, vanilla and salt until smooth
8
Pour the mixture into the prepared loaf pan, then lightly tap the pan on the counter to make an even layer
9
Refrigerate until set, 45 minutes to 1 hour
10
Make the red layer: Combine the watermelon, raspberries, sugar, lemon juice and salt in a blender; process until smooth
11
Strain through a fine-mesh sieve into a bowl, pressing the puree through with the back of a spoon
12
Transfer 1 cup of the puree to another bowl and sprinkle with the gelatin; let stand 2 minutes
13
Heat 1 cup of the remaining puree in a saucepan over medium heat until steaming
14
Pour over the gelatin mixture and whisk until combined
15
Stir in the remaining puree; let cool
16
Spoon the cooled puree over the white layer; loosely cover with the overhanging plastic wrap
17
Refrigerate until completely set, about 3 hours
18
Make the sauce: Combine the blueberries, sugar, salt and 1/4 cup water in a saucepan over medium heat
19
Cook, stirring, until the berries burst, about 5 minutes
20
Transfer to a blender and add the lemon juice; puree until smooth
21
Let cool completely
22
Unwrap the terrine; invert onto a platter
23
Slice and serve with the blueberry sauce and fresh blueberries
24
Photograph by Con Poulos