We had a snow storm last weekend.
And we have another tomorrow.
But we also had rain last weekend.
And we have rain again on Friday.
What I am trying to say is that it is still winter.
But we had some days and weeks with warm weather. One time, I didn’t need my winter coat.
So now I want spring to come.
And my cravings reflect this.
Example: my first caramel frapuccino of the year last week.
And this dessert.
Since I used half a package of mascarpone to make my gnocchi this weekend, I had to find something to do with the rest of this pricey cheese.
While I was in the fruit section of the supermarket, I thought of this delicious dessert, that I made a lot of times. So good. I was definitely going to use my mascarpone on this delicious treat.
Because buying mascarpone to make it is not always something I want to do. But now I had mascarpone to use. So I had an excuse to make my dessert.
I also learned something:
You don’t have a lot of time to take pictures when your dessert is made of ice cream!
Adaptation of “Coupe fraîcheur au kiwi”, La cuisine des filles, Fleurus
- 2 kiwis
- 3 basil leafs, thinly sliced lenghtwise
- 1 heaping tsp honey
- 2 tsp mascarpone
- 2-3 tbsp vanilla ice cream
- sprinkles (optional)
Directions: Cut kiwis in half and scoop out bite size pieces. Put them in a small bowl/glass. Add honey and basil and toss. Add mascarpone on top, then ice cream. Add sprinkles if desired and serve immediately.
Makes 1 parfait.
Refreshing is definitely the right word to describe this parfait. The flavors go well together, the mascarpone gives a little extra creaminess and the basil adds a little something special.
It is also delicious with golden kiwis!