Recipe by PanNan
This Irish recipe is entered for the World tour 2005, a RecipeZaar event. I haven't tried it yet, but will very soon! The recipe is from The Irish Heritage Cookbook written by Margaret M. Johnson. It is a David Foley recipe from the Hibernian Hotel in Dublin.
Top Review by Wish I Could Cook
Ok, I have a confession to make... I made a small test batch to see if I would like them enought to serve at a bigger dinner party. My goal was to see how easy it was to fill the wine glasses without looking messy (it was easy), and to see how far ahead of time I could make them and still have them looking good. That's the part I'll never know... because no sooner did I get done "testing" the first one did the second one get pulled back out of the fridge... Soooooo good!!! Oh, and I mixed the Bailey's and heavy cream together from the beginning. Whips up just fine that way. I might add the sugar with the cream too next time instead of dusting. There will be a next time, in fact, I think that time is right now...
- 473.18 ml strawberries, hulled
- 473.18 ml heavy cream (whipping cream)
- 118.29 ml Baileys Irish Cream
- 59.14 ml confectioners' sugar (for dusting)
Directions See How It's Made
- Place 6 stem glasses in the refrigerator to chill. Reserve 6 strawberries for garnishing.
- In a blender or food processor, puree the remaining strawberries until smooth.
- Beat the cream in a deep bowl until stiff peaks form (just before the butter stage). Add half of the strawberry puree and the Bailey's Irish Cream to the whipped cream, and gently fold with a rubber spatula until blended.
- Divide 1/4 of the strawberry cream mixture among the glasses, then top with a layer of the fruit puree and continue to alternate layers of cream and fruit. Top each with a strawberry and dust with confectioner's sugar.