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1
Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
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2
Make the white layer: Sprinkle the gelatin over 1/2 cup milk in a medium bowl.
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3
Let stand 2 minutes.
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4
Heat the remaining 1/2 cup milk in a small saucepan over medium heat until steaming.
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5
Pour over the gelatin mixture and whisk until combined.
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6
Add the sugar and whisk until dissolved.
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7
Whisk in the sour cream, vanilla and salt until smooth.
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8
Pour the mixture into the prepared loaf pan, then lightly tap the pan on the counter to make an even layer.
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9
Refrigerate until set, 45 minutes to 1 hour.
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10
Make the red layer: Combine the watermelon, raspberries, sugar, lemon juice and salt in a blender; process until smooth.
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11
Strain through a fine-mesh sieve into a bowl, pressing the puree through with the back of a spoon.
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12
Transfer 1 cup of the puree to another bowl and sprinkle with the gelatin; let stand 2 minutes.
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13
Heat 1 cup of the remaining puree in a saucepan over medium heat until steaming.
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14
Pour over the gelatin mixture and whisk until combined.
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15
Stir in the remaining puree; let cool.
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16
Spoon the cooled puree over the white layer; loosely cover with the overhanging plastic wrap.
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17
Refrigerate until completely set, about 3 hours.
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18
Make the sauce: Combine the blueberries, sugar, salt and 1/4 cup water in a saucepan over medium heat.
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19
Cook, stirring, until the berries burst, about 5 minutes.
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20
Transfer to a blender and add the lemon juice; puree until smooth.
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21
Let cool completely.
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22
Unwrap the terrine; invert onto a platter.
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23
Slice and serve with the blueberry sauce and fresh blueberries.
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24
Photograph by Con Poulos
