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1/2 cups blackberries or raspberries
2 teaspoons lemon juice
1 1/4 cups sugar
1 egg yolk
1/2 cup light sour cream
1 1/2 cups whipping cream
1/2 cup berries for garnish.
food processor or blender, purée remaining berries.
Press through sieve into bowl to remove seeds
and make about 2 cups. Stir in lemon juice.
top of heatproof bowl over simmering water,
stir 1 cup of the purée with 1 cup of the sugar.
eggs and egg yolk; whisk for about 10 minutes
or until thick enough to leave trail after whisk
is pulled through the bowl. Let cool to room
cream until firm; fold into purée mixture.
into plastic wrap-lined 9x5-inch loaf pan; cover
with plastic wrap.
for at least 8 hours or until solid.
food processor or blender, blend reserved purée
and remaining sugar until sugar is dissolved.
terrine and loosen at ends using hot knife;
invert onto platter. Remove pan and plastic
using hot dry knife. Pool sauce onto plates;
top with terrine. Garnish with reserved berries.