Frozen Mango Blackberry Cassis And Vanilla Mosaic Recipes

MANGO, BLACKBERRY CASSIS, AND VANILLA MOSAIC

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.

FROZEN TROPICAL TERRINE WITH MANGO-BLACKBERRY SAUCE

Steps:

• Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap in each direction, leaving overhang. Sprinkle 1 1/4 cups toasted coconut over bottom of pan. Microwave 1 pint pineapple-coconut ice cream on low in two or three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over coconut in pan, then spread in even layer; freeze 15 minutes. Microwave mango sorbet on low in two or three 10-second intervals until slightly softened. Drop sorbet by large spoonfuls atop ice cream, then spread in even layer; freeze 15 minutes. Repeat with boysenberry sorbet, then remaining 1 pint ice cream. Sprinkle remaining coconut over top; press to adhere (filling will extend slightly above pan). Cover with plastic wrap overhang; freeze overnight. (Can be made 3 days ahead. Keep frozen.)
• Combine mango, blackberries, and sugar in medium bowl. Scrape in seeds from vanilla bean; add bean and toss. Let stand at room temperature until juices form, tossing occasionally, about 2 hours. (Can be made 4 hours ahead. Cover and chill.) Discard vanilla bean.
• Using plastic wrap as aid, lift terrine out of pan; remove plastic wrap. Cut terrine into 3/4-inch-thick slices. Place on plates; spoon sauce over and serve.