I’ve always thought that one of the great missed opportunities of the high-end dessert scene is the classic soda fountain. From where I sit sodas, phosphates and malts are wide open territory for enterprising pastry chefs. I can imagine a three-part dessert of say, key lime tart, a scoop of coconut ice cream and a mini mango egg cream…or some such thing. Regardless, it’s already hot and humid here in Louisville in June. A perfect time for light alternatives to heavier sweets.