Mango Blackberry Cassis And Vanilla Mosaic Recipes

Steps:

• Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour.
• 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.
• 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.
• 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.
• 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.
• Cut mosaic into 1/2-inch-thick slices.
• Cooks' note: Mosaic can be made 5 days ahead and frozen, covered with plastic wrap.
• Makes 10 to 12 servings.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a pie pan with cooking spray. Place pie crust in pan, trimming edges to fit.
• Fill a saucepan halfway with water and bring to a simmer. Combine sugar and eggs in a heatproof bowl and set on top of the simmering water. Add mango puree, melted butter, and lemon juice. Cook, stirring frequently, until filling is dissolved and thickened, about 15 minutes.
• Remove filling from heat and pour into prepared pie crust. Let sit 5 minutes. Arrange blackberries evenly on top of mango mixture.
• Bake in the preheated oven until semi-firm and starting to brown on top, 15 to 20 minutes. Chill completely before serving.

Steps:

• 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. Freeze to thicken slightly until ice cream is ready, 20 to 40 minutes, then stir until smooth. 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. 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 eliminate air spaces, then fold parchment flaps over top and freeze until solid, at least 3 hours. 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. 6.Cut mosaic into 1/2-inch-thick slices. 7.Cooks' note: Mosaic can be made 5 days ahead and frozen, covered with plastic wrap.