1 1/2 cups of sugar
8 large eggs
A bottle of strawberry jelly
A small can of Cointreau or curaçao liqueur
Crispened strawberries
1 1/2 cups of sugar
8 large eggs
A bottle of strawberry jelly
A small can of Cointreau or curaçao liqueur
Crispened strawberries
Fork-beat the egg yolks with the sugar until a fluffy mixture is achieved
Add the liqueur and strawberry jelly, then mix well
Place the mixture in a warm water bath over low heat until it thickens
Beat the egg whites until stiff and fold into the prepared mixture
Pour into individual molds and refrigerate for several hours
Serve with crispened strawberries
Note: Other jellies like raspberries, peaches, etc
can be used to execute this cream.
