Recipe courtesy of Food Network Kitchen
Raspberry-Watermelon Terrine With Blueberry Sauce
Total:
2 hr
Active:
1 hr 50 min
Yield:
8 to 10 servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr
Active:
1 hr 50 min
Yield:
8 to 10 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

For the white layer: 
For the red layer:
For the blueberry sauce:

Directions

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

Make the white layer: Sprinkle the gelatin over 1/2 cup milk in a medium bowl. Let stand 2 minutes. Heat the remaining 1/2 cup milk in a small saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Add the sugar and whisk until dissolved. Whisk in the sour cream, vanilla and salt until smooth. 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.

Make the red layer: 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. Transfer 1 cup of the puree to another bowl and sprinkle with the gelatin; let stand 2 minutes. Heat 1 cup of the remaining puree in a saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Stir in the remaining puree; let cool.

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

Make the sauce: 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. Transfer to a blender and add the lemon juice; puree until smooth. Let cool completely.

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

Photograph by Con Poulos

More from:

4th of July

IDEAS YOU'LL LOVE

Baked French Toast with Blueberries

Recipe courtesy of Giada De Laurentiis

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Marinara Sauce

Recipe courtesy of Ina Garten

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Blueberry Muffins

Recipe courtesy of Gourmet Magazine

Penne with Vodka Sauce

Recipe courtesy of Giada De Laurentiis

Gina's Orzo Salad

Recipe courtesy of The Neelys

Caramel Sauce

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking