Yet another 100 degree day. Yet another 95 degree night. So Jan asked if there was some kind of cool fruit dessert on a tart I could make. Since we don’t have anything like a tart lying around (OK – get your jokes in now) and I was certainly not going to turn the oven on, I made something up.
Blackberry-Lime sherbert with mascarpone and shortbread
I dug about a half pound of frozen blackberries out of the freezer, blended them with two tablespoons of lime juice, two tablespoons of sugar and a tablespoon of rum. Split it into two small bowls. Then I dropped on a teaspoon of mascarpone and a shortbread biscuit. That’s it!
We are marginally cooler now – maybe 93 degrees…