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 Lambic beer. Serve it in a burgundy glass for a truly delightful dessert.
Ingredients:
- 2 cups Mascarpone Cheese
- 1 cup Milk
- 1½ cups Sugar
- 1 Tbsp Lemon Juice
- Framboise Lambic Beer
Preparation:
Combine the first four ingredients and blend them in a food processor. Proceed as usual following the instructions for your ice cream maker.
Fill burgundy glass around half-way with Lambic. Add a scoop of the ice cream. Serve with a small spoon and straw.
Fill burgundy glass around half-way with Lambic. Add a scoop of the ice cream. Serve with a small spoon and straw.
