This dessert is so stunning your guests will wonder if it’s art or food. Orange-hued mango sorbet, deep purple blackberries, and cloudlike vanilla ice cream fit together in a mosaic of luscious, vibrant flavors. Indulge your creative side and layer the ingredients decoratively, filling any cracks with blackberry purée. When everything is assembled, freeze the sweet terrine anywhere from three hours to five days.

　　

Ingredients

Makes 10 to 12 servings

　　2 pints mango sorbet

　　1 pint vanilla ice cream

　　6 ounces fresh blackberries (1 1/2 cups)

　　1/4 cup sugar

　　2 tablespoons crème de cassis (black-currant liqueur)

　　Special Equipment: a 9 by 5 by 3-inch loaf-pan or other 7- to 8-cup–capacity mold

　　

Step 1

Put the sorbet and ice cream in the refrigerator until evenly softened, 45 minutes to 1 hour. Meanwhile, purée the blackberries, sugar, and cassis in a blender until smooth, then strain through 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 2

Lightly oil a 9 by 5-inch loaf pan, then cut a piece of parchment to fit the bottom and long sides of pan, leaving at least 3 inches of overhang on each side.

　　

Step 3

Fill the pan decoratively with spoonfuls of sorbet and ice cream, pressing down and filling the empty spaces with blackberry purée as you go. Smooth the top, pressing down with the back of a spoon to eliminate air spaces, then fold the parchment flaps over the top and freeze until solid, at least 3 hours.

　　

Step 4

To unmold, run a thin knife along the short sides of the pan to loosen, then open the parchment and invert onto aflat serving dish, discarding the parchment.

　　

Step 5

Cut the mosaic into 1/2-inch-thick slices.

　　

Do ahead

Step 6

The MOSAIC can be made 5 days ahead and frozen, covered with plastic wrap.

　　The Epicurious Cookbook