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.