Basil Parfait

For the basil parfait, pluck the leaves from the basil and puree in a blender together with the sugar and lemon juice. Whip the egg yolks with the honey over a bain-marie until foamy (at least 10 minutes) and then chill in ice water. Stir the basil puree, lemon zest and mascarpone into the egg mixture. Beat the cream until stiff. Carefully fold into the mixture. Divide the mixture between ramekins and freeze the basil parfait in the freezer for at least two hours.

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