This recipe was given to me by Will Fausser, Pastry Chef at the Fuego restaurant at La Posada de Santa Fe Resort & Spa, A RockResort. He uses the homemade Mascarpone ice cream in a float made with Cantillon Framboise. Serve it in a burgundy glass for a truly delightful dessert.
Ingredients:
- 2 cups Mascarpone Cheese
- 1 cup Milk
- 1½ cup Sugar
- 1 tbs Lemon Juice
