In cold milk, add the gelatin, stir and leave to swell for 20 minutes.
Then heat the milk with gelatin until it dissolves completely, add sugar, vanilla sugar and sour cream, stir well until smooth.
Pour all in a rectangular form and put in the fridge to harden for 1-2 hours.
a little tip: use either a silicone mold or cover the container with cling film to make it easier to remove the dessert.
The size of the mold is about 12*20 cm, height 10 cm.
Wash raspberries and cherries and throw them on a sieve.
Crush the berries in a blender, then RUB through a sieve, in order not to hit bone. In the resulting puree, add the gelatin, stir and leave to swell for 20 minutes.
The watermelon peel off the cover and remove carefully all the bones, flesh grind in a blender into a puree.
Add to the watermelon puree berry puree with gelatin, sugar, salt and lime juice, heat slightly until the gelatin is completely dissolved. Slightly cool mass.
Carefully pour the red layer over the white layer and refrigerate until completely solidified for 2-3 hours.
To prepare the sauce, you can use any berries. It is advisable to take berries with a bright slightly sour taste: currants, gooseberries, cranberries.
I was making purple gooseberry sauce. Wash berries, drain on a sieve.
Grind the blender in puree, add sugar, lime juice and boil for 1-2 minutes. Cool the sauce.
Ready, carefully remove the terrine from the mould on a dish, decorate to your taste, or leave it without decoration. Cut the terrine into portions and serve, watering berry sauce.