Raspberry-Watermelon Terrine With Blueberry Sauce

Name: Raspberry-Watermelon Terrine With Blueberry Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters blueberries, plus more for sprinkling (about 1 pint); 2 teaspoons unflavored gelatin powder; 4 teaspoons unflavored gelatin powder; 1 teaspoon fresh lemon juice; 2 teaspoons fresh lemon juice; 473 milliliters raspberries; 1 pinch Pinch of salt; 237 milliliters sour cream; 59 milliliters sugar; 79 milliliters sugar; 1 teaspoons vanilla extract; 946 milliliters chopped seedless watermelon; 237 milliliters cold whole milk

Raspberry-Watermelon Terrine With Blueberry Sauce might be just the side dish you are searching for. One serving contains 180 calories, 4g of protein, and 6g of fat. This gluten free recipe serves 10. From preparation to the plate, this recipe takes approximately 2 hours. If you have lemon juice, cream, salt, and a few other ingredients on hand, you can make it.

Instructions

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

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Wrap

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Plastic Wrap

Loaf Pan

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

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Gelatin

Milk

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Bowl

Let stand 2 minutes.

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

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Milk

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Sauce Pan

Pour over the gelatin mixture and whisk until combined.

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Gelatin

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Whisk

Add the sugar and whisk until dissolved.

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Sugar

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Whisk

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

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Sour Cream

Vanilla

Salt

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Whisk

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.

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Loaf Pan

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.

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Lemon Juice