Yield: 8 Servings
|⅔ cup||Granulated sugar|
|1 tablespoon||Finely grated lime rind|
|⅓ cup||Lime juice|
|2 tablespoons||Each tequila and Triple Sec|
|1 cup||Whipping cream|
|2 cups||Sliced strawberries|
|8||Strips lime rind|
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@... Source: Canadian Living Magazine Dec. 99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 25, 1999