Active Time
20 minutes
Total Time
4 1/4 hours
If you're searching for a showstopping dessert (that is secretly easy to make) to serve company, look no further. Each gorgeous — and delicious — tricolored slice is a canvas of decorative swirls: vibrant orange, deep purple, and creamy white.
Ingredients
Makes 10 to 12 servings
Preparation
Step 1
Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour.
Step 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. Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth.
Step 3
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.
Step 4
Fill pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling empty spaces with blackberry purée as you go. 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.
Step 5
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.
Step 6
Cut mosaic into 1/2-inch-thick slices.
Mosaic can be made 5 days ahead and frozen, covered with plastic wrap.
How would you rate Frozen Mango, Blackberry Cassis, and Vanilla Mosaic?
Leave a Review
Reviews (24)
Back to TopWell North Carolina....it just looks like you can't cook something that doesn't even have to be cooked. Let me guess. You chintzed and didn't use Haagen Daz. When will people learn? Quality in and quality out. This was THE MOST REQUESTED dessert at my restaurant. Brilliant. Just Brilliant. And so simple
duardonme
Montana
3/11/2015
So easy and looks so pretty. I use frozen blackberries and don't strain the puree because I like the texture contrast of the seeds.
ss84
10/26/2014
I have to thank the review from the Cook from Montreal. I too thought everything was too soft - an melting quickly but I continued on and this dessert ROCKED. It looks pretty, has wonderful flavorings. A perfect ending to a meal. I used half the sauce in the dessert and saved some for plating. Next time I will just make double the sauce. Don't change the ice cream flavors. One recipe there is no need to mess with.
cmoran333
NJ
9/2/2014
A showstopper! And so easy.
jsbjk
Winnetka, IL
2/3/2014
Wow! I used 1 each mango sorbet, raspberry sorbet, and vanilla bean ice cream. So beautiful and easy too. Bonus - it tastes as good as it looks.
gumboboy
Rochester, NY
9/15/2013
A real hit with our gourmet group! Expecially great in the hot summer months. I too, used Chambord - just as good. Served it with some fresh blackberries and mint.
Anonymous
Caliofrnia
8/7/2013
This was really beautiful and tasty. I used frozen blackberries and Chambord raspberry liqueur because I couldn't find black currant.
lindseymwood
5/13/2013
So easy to make and my guests loved it. I used 2pints of blackberries 1/3 cup sugar and 3 tbs cassis. Unfolding takes practice
DZM16
Media,ps
3/9/2013
I choose this recipe to take to a friends house that has gluten allergies. I personally was not that impressed with this recipe. It was good, not great. I do recommend if you make it, that you double the blackberry sauce because the mosaic served with this on top saved it from being rather boring. That being said, everyone was impressed by its beauty!
Anonymous
Durham, NC
7/5/2012
I served this at a ladies' book club lunch and everyone wanted the recipe. It definitely made a good impression. In my experience the recipe serves 8 -10. I made a second dessert using raspberry, and mango sorbet along with vanilla ice cream. The raspberry seemed too sweet. There is something about the mango combined with the blackberry sauce that is unusually wonderful! I also made extra sauce as suggested in other reviews. This is an easy and wonderful dessert especially for the summer months.
Anonymous
Chicago, IL
6/21/2012
WOW! So easy and so good! Not to mention BEAUTIFUL! Perfect for a hot summer night! One addition: to make it more 'cake like' I put a one inch thick layer of pound cake on the top before I put in the freezer so that when I took it out to serve and flipped it over - it would be ice cream/sorbet on top with cake on the bottom. BIG HIT!
RWeitz
6/14/2011
Truly one of the biggest dessert winners I have ever made. My guests have literally gasped when I serve this.
annbrklyn
brooklyn, ny
3/4/2011
Excellent,my new summer favorite! So easy to make & a great combo of flavors. Doubled the sauce to use for other desserts, such as over pound cake & vanilla ice cream. A great surprise & a keeper!
Anonymous
Oak Park, IL
6/15/2010
Worked exactly as promised - a bit expensive to assemble, but beautiful to present.
maghols
Dallas, TX
9/20/2008
Foolproof and fast. Tastes as good as it looks, and gets lots of compliments.
Anonymous
idaho
8/13/2008