The recipe for a French dessert Terrin. Consisting of white milk and red layer of pulp of watermelon and raspberry, crushed in mashed potatoes with the addition of gelatin. Terrine chopped sliced and sprinkled with blueberry sauce. Nutrition value of one servings: (total 
Calories 219, total fat 6 g., saturated fat g., proteins 4 g, carbohydrates 40 g, fiber g, cholesterol mg., sodium мг., сахар г. 
The photodishes: Kon Pulos Time: 2 hours. Difficulty: Easy Portions: 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For the white layer:
- 2 tsp flavoring gelatin
- 1 tbsp. cold milk
- 1/3 Art. and 1 tbsp. l Sahara
- 1 tbsp. sour cream
- 1/2 tsp vanilla extract
- A pinch of salt
For the red layer:
- 4 tbsp. chopped pulp of watermelon without seeds
- 2 tbsp. raspberries
- 1/4 Art. Sahara
- 2 tsp freshly squeezed lemon juice
- A pinch of salt
- 4 tsp flavoring gelatin
For blueberry sauce:
- 2 tbsp. blueberries and a little more to sprinkle (about 470 ml.)
- 1/4 Art. Sahara
- A pinch of salt
- 1 tsp freshly squeezed lemon juice
Recipes with similar ingredients: raspberries, watermelon, blueberries, sour cream, milk, lemon juice, vanilla extract, gelatin
Recipe preparation:
- Rectangular shape measuring 22 by 12 cm. Cover food film, leaving an allowance of 5 cm. on all sides.
- Prepare a white layer: in a medium bowl 1/2 tbsp. milk mix with gelatin. Leave on for 2 minutes. The remaining 1/2 tbsp. heat the milk in a small saucepan over medium heat until steam will begin to form. Pour in the gelatin mixture and mix. to a homogeneous state. Add sugar and mix until it is will dissolve. Add sour cream, vanilla and salt and mix. Pour the resulting mixture into the prepared form, lightly tap shape on the surface of the table to properly level it. Take away in the refrigerator for 45 minutes – 1 hour until completely solidified.
- Prepare the red layer: in a blender, mix watermelon, raspberries, sugar, lemon juice and salt. Grind until smooth condition. Strain into a bowl through a fine sieve, rubbing the pulp with using a spoon. 1 tbsp. transfer the resulting mashed potatoes to another bowl and mix with gelatin, leave for 2 minutes. 1 tbsp. mashed potatoes Preheat in a medium saucepan over medium heat until steam forms. Pour the gelatin mixture on top and mix until smooth. condition. Add the remaining mashed potatoes, then cool.
- Put the cooled puree with a spoon on top on a white layer. Loose cover with cling film left at the edges of the mold. Clean in refrigerator for 3 hours until completely solidified.
- Prepare the sauce: in a saucepan, mix blueberries, sugar, salt and 1/4 tbsp. water and heat over medium heat. Cook stirring for about 5 minutes until the berries burst. Shift to blender and add lemon juice, grind until puree. Cool completely.
- Remove the film from the terrine and turn it over onto a plate. Chop slices and serve with blueberry sauce and fresh blueberries.
