Mosaic? The Wordnetweb definition that comes closest to this decadent dessert is: “art consisting of a design made of small pieces of colored stone or glass.” It looked like art and tasted like art should! Carol adapted a recipe from this fabulous cookbook, filled with yummy recipes and beautiful New Mexican art:
Definitely a book I plan to buy–it wouldn’t translate well to my nook. The recipe she used was called Frozen Mango, Blackberry Cassis and Vanilla Mosaic–changing it to Frozen Mango, Raspberry and Vanilla Mosaic. I’ll give ingredients according to what Carol used. Being a frozen dessert, she made this well in advance–I have no pictures of the ingredients.
1 pint mango sorbet
1 pint raspberry sherbert
1 pint vanilla ice cream
6 ounces fresh raspberries
1/4 cup raspberry liqueur, plus extra for garnishing
Soften the sorbets and ice cream in the refrigerator for 30-60 minutes.
In a blender, puree the berries and liquor until smooth. Strain if you want–Carol didn’t–the crunchy seeds added to the “feel” of fresh berries in the mosaic.
Line a loaf pan with waxed paper or parchment paper, leaving extra up the sides to lay over the top of the dessert–forming a “lid.”
When sorbets and ice cream are soft, fill the pan decoratively with spoonfuls of sorbets and ice cream, pressing down and filling in the spaces with the berry puree.
Smooth top, pressing down with the back of the spoon to eliminate air spaces.
Fold parchment flaps over the top and freeze until solid–about 3 hours.
Remove from freezer and loosen the parchment flaps.
Run hot water into a sink and partially immerse the mosaic to loosen the sides.
Invert loaf pan over a platter, slide off the loaf pan and carefully peel back the parchment paper.
Using a knife dipped in hot water, cut slices–1/2 to 3/4 of an inch thick. Place in a deep plate or shallow bowl, garnish with a tablespoon or two of the raspberry liquor and serve! (The recipe in the book also suggested a sprig of mint for garnish.)
So pretty! So yummy! So versatile–use any combination of sorbets you like with coordinating berries and liqueur! Carol and I were just texting about how yummy this will be in the summer while enjoying a warm evening out on the deck. She suggested topping it off with even more fresh berries. Mmmmmm. Don’t wait until summer to try it, though. This may be the perfect Valentine’s Day dessert! Especially if you use the liqueur Carol used:
How perfect is that? *Swoon* We enjoyed our mosaic slices with a nip of dessert wine….yummy!