Margarita pot de crème
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Granulated sugar |
| 2 | teaspoons | Cornstarch |
| 1 | tablespoon | Finely grated lime rind |
| ⅓ | cup | Lime juice |
| 2 | tablespoons | Each tequila and Triple Sec |
| 4 | Egg yolks | |
| 1 | cup | Whipping cream |
| 2 | cups | Sliced strawberries |
| 8 | Strips lime rind | |
Directions
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