| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Christmas, Desserts |
8 |
Servings |
INGREDIENTS
| 2/3 |
c |
Granulated sugar |
| 2 |
t |
Cornstarch |
| 1 |
T |
Finely grated lime rind |
| 1/3 |
c |
Lime juice |
| 2 |
T |
Each tequila and Triple Sec |
| 4 |
|
Egg yolks |
| 1 |
c |
Whipping cream |
| 2 |
c |
Sliced strawberries |
| 8 |
|
Strips lime rind |
INSTRUCTIONS
In heavy saucepan over medium heat, whisk sugar with cornstarch. Whisk
in rind and juice, tequila, Triple Sec and egg yolks; cook, stirring,
for 4 minutes or until thickened and bubbles break on surface.
Transfer to bowl; place plastic wrap on surface. Refrigerate for 1
hour or until very cold. (Make-ahead: Refrigerate for up to 2 days.)
Whip cream; stir one-quarter into mixture. Fold in remaining cream.
Spoon into 8 small glasses or bowls. (Make-ahead: Cover and
refrigerate up to 4 hours.) To serve, garnish wit berries and lime
rind. Makes 8 servings. Typed in MMFormat by cjhartlin@email.msn.com
Source: Canadian Living Magazine Dec. 99 Posted to MM-Recipes Digest
by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 25, 1999
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