Summary

Ingredients

• 1 bunch fresh basil
• 1 lemon (s), juice and zest
• 4 tablespoon sugar
• 1 cake base (chocolate sponge cake base)
• 4 egg yolks
• 5 tablespoon honey, more liquid
• 150 g mascarpone
• 200 g cream
• 150 g raspberries, fresh
• Basil, for garnish
• Powdered sugar, for garnish

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Instructions

1. Rinse the basil and spin dry. Pluck the leaves off and finely puree them together with the lemon juice and 2 tablespoons of sugar, this is best done in a blender or in a lightning chopper.
2. Using a cookie cutter or a glass from the biscuit (it tastes best when it has been baked yourself, but if necessary a store-bought one can also be used), cut out 8 circles, approx. 7 cm in diameter, so that they close the ice cream molds well as a lid.
3. Whip the egg yolks with the honey and the remaining sugar in a water bath until creamy, stir in ice water until cold. Stir in the basil puree, lemon zest and mascarpone. Whip the cream until stiff and stir in. Pour the mixture into 8 small timbale molds or small cups and place the small sponge cake on top. Cover and freeze for at least 2 hours.
4. To serve, select the raspberries, remove the tartlets from the molds (this is easier if you dip the mold briefly in hot water) and place the biscuit facing down on the plate. Serve with basil leaves, raspberries, liquid honey and powdered sugar.