Raspberry and watermelon terrine with blueberry sauce

Ingredients:

For the white layer:

• 2 tsp unflavored gelatin
• 1 cup cold milk
• 1/3 cup and 1 tbsp sugar
• 1 cup sour cream
• 1/2 tsp vanilla extract
• A pinch of salt

For the red layer:

• 4 cups of chopped pulp watermelon without seeds
• 2 cups of raspberries
• 1/4 cup sugar
• 2 tsp freshly squeezed lemon juice
• A pinch of salt
• 4 tsp gelatin no flavor additives

For the blueberry sauce:

• 2 cups blueberries, plus extra for sprinkling (about 470 ml)
• 1/4 cup sugar
• A pinch of salt
• 1 teaspoon freshly squeezed lemon juice

Preparation:

1. Cover a rectangular pan measuring 22 x 12 cm with cling film, leaving a 5 cm allowance on all sides.
2. Prepare the white layer: In a medium bowl, combine 1/2 cup milk with gelatin. Let sit for 2 minutes. Heat the remaining 1/2 cup milk in a small saucepan over medium heat until steaming.
   
   Pour in the gelatin mixture and stir until smooth. Add the sugar and stir until dissolved. Add the sour cream, vanilla, and salt and stir.
   
   Pour the mixture into the prepared pan, tapping it lightly on the countertop to even it out. Refrigerate for 45 minutes to 1 hour until completely set.
3. Prepare the red layer: In a blender, combine watermelon, raspberries, sugar, lemon juice, and salt. Blend until smooth.
   
   Strain the mixture into a bowl through a fine sieve, pressing the pulp with a spoon. Transfer 1 cup of the resulting puree to another bowl and stir in the gelatin. Let it sit for 2 minutes. Heat 1 cup of the puree in a medium saucepan over medium heat until steaming.
   
   Pour the gelatin mixture on top and stir until smooth. Add the remaining puree, then let cool.
4. Spoon the cooled puree onto the white layer. Cover loosely with plastic wrap, leaving a lid around the edges of the pan. Refrigerate for 3 hours until completely set.
5. Prepare the sauce: Combine the blueberries, sugar, salt, and 1/4 cup water in a saucepan and heat over medium heat. Cook, stirring, for about 5 minutes, until the berries burst. Transfer to a blender and add the lemon juice. Puree until smooth. Cool completely.
6. Remove the film from the terrine and invert it onto a plate. Slice and serve with blueberry sauce and fresh blueberries.