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Ingredients
- 1 pound pureed strawberries
- ½ cup sugar
- ¼ ounce lemon juice
- 1 teaspoon salt
- 3 eggs, split
- 1 ½ ounces Baileys Irish Cream Strawberries and Cream
- 8 ounces heavy cream
- ¼ ounce vanilla extract
- Strawberries
Directions
In a medium sized saucepan, add pureed strawberries, sugar, lemon juice, salt and 3 egg yolks (do not discard the egg whites), and whisk until smooth. Cook over medium heat while whisking until thickened, about 15 minutes. Transfer mixture to a large bowl and add liqueur. Refrigerate until cold, about 30 minutes. Once chilled, whisk egg whites in a bowl until stiff peaks form and add it to the strawberry mixture. Fold gently until combined and set aside. In a separate bowl, whisk heavy cream and vanilla until stiff peaks form and add to the strawberry mixture. Fold until combined and spoon into serving cups. Chill before serving and garnish with fresh strawberries.
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