Cassis Splashed Melon With French Vanilla Ice Cream Blackb Recipes

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MELON, CASSIS AND FRENCH VANILLA ICE CREAM WITH BLACKBERRIES



Melon, Cassis and French Vanilla Ice Cream with Blackberries image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

1 ripe cantaloupe, quartered and seeded
1/2 cup cassis liqueur or syrup
1 pint French vanilla ice cream
1/2 pint blackberries

Steps:

  • Cut a sliver off each melon wedge so that it will sit evenly on dessert plate. Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge. Soften ice cream in microwave on high for 10 seconds. Scoop 1 ball of French vanilla ice cream onto each wedge of melon. Garnish dessert with a few blackberries and serve.

MANGO, BLACKBERRY CASSIS, AND VANILLA MOSAIC



Mango, Blackberry Cassis, and Vanilla Mosaic image

If you're searching for a show stopping 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.

Provided by tornadoes three

Categories     Frozen Desserts

Time 3h45m

Yield 10-12 serving(s)

Number Of Ingredients 5

2 pints mango sorbet (4 cups)
1 pint vanilla ice cream (2 cups)
6 ounces fresh blackberries (1 1/2 cups)
1/4 cup sugar
2 tablespoons creme de cassis (black-currant liqueur)

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.

Nutrition Facts : Calories 84.2, Fat 3.2, SaturatedFat 1.9, Cholesterol 12.6, Sodium 23, Carbohydrate 13.4, Fiber 1.1, Sugar 11.9, Protein 1.2

CASSIS A L'EAU



Cassis a l'eau image

Provided by Ina Garten

Categories     beverage

Time 2m

Yield 3 drinks

Number Of Ingredients 2

6 tablespoons creme de cassis liqueur
3/4 cup chilled water (recommended: Evian)

Steps:

  • Fill 3 glasses with ice cubes. Place 1 to 2 tablespoons crème de cassis in each glass and add water.

CASSIS-SPLASHED MELON WITH FRENCH VANILLA ICE CREAM & BLACKB



Cassis-Splashed Melon With French Vanilla Ice Cream & Blackb image

This is a super easy summer dessert that could easily be served to guests. The adult version includes cassis, a French liqueur. You could easily adjust this for kids by omitting the cassis. This idea came from Rachael Ray. Enjoy!

Provided by LifeIsGood

Categories     Frozen Desserts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 ripe cantaloupe, quartered and seeded
1/2 cup cassis liqueur (or syrup)
1 pint French vanilla ice cream, slightly softened
1/2 pint blackberry (or more, to taste)

Steps:

  • Cut off a sliver of each melon wedge bottom, so that they will sit nicely on a plate.
  • Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge.
  • Scoop 1 ball of ice cream onto each wedge of melon.
  • Garnish each with blackberries and serve.
  • Simple as that!

Nutrition Facts : Calories 623.8, Fat 17.8, SaturatedFat 11.1, Cholesterol 98.4, Sodium 88.7, Carbohydrate 38.6, Fiber 3.1, Sugar 34.7, Protein 5.4

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