Frozen Mango, Blackberry Cassis, And Vanilla Mosaic
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
SugarDirections:
1
Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour
2
Meanwhile, purée blackberries, sugar, and cassis in a blender until smooth, then strain thourough a fine-mesh sieve set over a bowl, pressing on and then discarding solids
3
Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth
4
Lightly oil loaf pan, then cut a piece of parchment to fit bottom and long sides of pan, leaving at least 3 inches of overhang on each side
5
Fill pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling empty spaces with blackberry purée as you go
6
Smooth top, pressing down with back of spoon to eliminutesate air spaces, then fold parchment flaps over top and freeze until solid, at least 3 hours
7
To unmold, run a thin knife along short sides of pan to loosen mosaic, then open parchment and invert onto a flat serving dish, discarding parchment
8
Cut mosaic into 1/2-inch-thick slices
9
Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour
10
Meanwhile, purée blackberries, sugar, and cassis in a blender until smooth, then strain thourough a fine-mesh sieve set over a bowl, pressing on and then discarding solids
11
Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth
12
Lightly oil loaf pan, then cut a piece of parchment to fit bottom and long sides of pan, leaving at least 3 inches of overhang on each side
13
Fill pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling empty spaces with blackberry purée as you go
14
Smooth top, pressing down with back of spoon to eliminutesate air spaces, then fold parchment flaps over top and freeze until solid, at least 3 hours
15
To unmold, run a thin knife along short sides of pan to loosen mosaic, then open parchment and invert onto a flat serving dish, discarding parchment
16
Cut mosaic into 1/2-inch-thick slices