Iced basil tarts with honey and raspberries

Ingredients for 6 servings:

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

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

a great dessert, easy to prepare!

Rinse the basil and spin dry. Pick the leaves and purée them finely with the lemon juice and 2 tablespoons of sugar. This works best in a blender or food processor. Using a cookie cutter or a glass, cut out 8 circles from the sponge cake (it tastes best when homemade, of course, but store-bought will do in a pinch), about 7 cm in diameter, so that they fit snugly over the ice cream molds. Beat the egg yolks, honey, and remaining sugar in a double boiler until creamy, then stir in ice water until cold. Stir in the basil purée, lemon zest, and mascarpone. Whip the cream until stiff peaks form and stir in. Spoon the mixture into 8 small timbale molds or small cups and place the sponge cakes on top. Cover and freeze for at least 2 hours. To serve, sort the raspberries, remove the tarts from the baking trays (this will be easier if you briefly dip the trays in hot water), and place them sponge-side down on plates. Garnish with basil leaves, raspberries, runny honey, and powdered sugar.