Two-Layer Terrine of Watermelon with Berries Recipe
It's watermelon season! Watermelon, of course, is delicious by itself, no one disputes. But at least once try to cook this exquisite dessert. I assure you, he will become the king of the summer feast!
Servings 6
Prep Time 10 minutes
Cook Time 45 minutes
Ingredients
White layer:
- 200 milliliters Milk
- 200 gram Sour Cream (20%)
- 90 gram Sugar
- 5 gram Vanilla sugar
- 10 gram Gelatin
Red layer:
- 250 gram Berry raspberry and cherry
- 500 gram Watermelon
- 60 gram Sugar
- 20 gram Gelatin
- 2 teaspoons Lime juice
- 1 pinch Salt
Berry sauce:
- 300 gram Berry any,acidic
- 1 teaspoon Lemon juice
- 60 gram Sugar
Instructions
- Add gelatin to the cold milk, stir and leave to swell for 20 minutes.
- Then heat the milk with gelatin until it is completely dissolved, add sugar, vanilla sugar and sour cream, mix well until smooth.
- Pour everything into a rectangular shape and put it in the refrigerator to freeze for 1-2 hours. a little tip: use a silicone mold or cover the container with plastic wrap to make the dessert easier to take out. The size of the mold is approximately 12 * 20 cm, height 10 cm.
- Wash the raspberries and cherries and discard them on a sieve.
- Grind the berries in a blender, then rub through a sieve so that the bones do not get caught. Add gelatin to the resulting puree, mix and leave to swell for 20 minutes.
- Peel the watermelon and carefully remove all the bones, grind the pulp in a blender in a puree.
- Add to the watermelon puree berry puree with gelatin, sugar, salt and lime juice, heat slightly until the gelatin completely dissolves. Cool the mass slightly.
- Carefully put the red layer on top of the white one and refrigerate until completely solidified for 2-3 hours.
- You can use any berries to make the sauce. It is advisable to take berries with a bright slightly sour taste: currants, gooseberries, cranberries. I was making purple gooseberry sauce. Wash the berries, throw them on a sieve.
- Grind into puree with a blender, add sugar, lime juice and boil for 1-2 minutes. Cool the sauce.
- Carefully transfer the finished terrine from the mold to a dish, decorate it to your liking or leave it without decoration. Cut the terrine into portions and serve with berry sauce.