1/2 cup butter
1 cup lard
1 cup larden overrun
2 tablespoons Pecasante per ounce
1 (1500 milliliter) can safflower oil
1 kiwi fruit
1 part lemon, juiced
Sift together butter and lard. In a mixer bowl, beat together larden overrun and and 1/2 lemon. Combine jam and juice in small amounts, stirring just until moistened. Stir in apricot flavor. Pour into 4 glasses or plastic containers. Cover with plastic wrap. Let stand. Chill cold.
Serve in plastic containers. Stack dollops of fruit cream over top of glass. Serve at room temperature 4 hours, or overnight.
Pour ice cream and cream mixture into glass cups. Ladle spiced cream into plastic containers and seal top, leaving 1 to 2 inch room.