STRAWBERRY AND BAILEY'S FOOL
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.
Provided by PanNan
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 376.3, Fat 32.8, SaturatedFat 20.3, Cholesterol 120.7, Sodium 49.8, Carbohydrate 15.2, Fiber 1, Sugar 11.4, Protein 2.5
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