It feels good to be home. A sense of appreciation for the true homeyness rushes back to me as I walk in the door. I was out of town all week long. Intense ass interpreting assignment hit the books and I decided to take it. That was a good call. I enjoyed every single minute of it but missed my home twice as much in the background. With Strawberries & Cream Shots on my mind, I made it home yesterday with a mission to complete.
I drove over to the job because it was within driving distance. Our family gets tripped out when we say that because they know Alaska is within driving distance in our world. Not this assignment. This was still in Florida so it was within arms reach. Biggest problem? Babe had to work and she couldn’t come with. She stayed at home with Bentley while I went off on my way to work. So faithful.
We first discovered strawberries and cream liqueur a long time ago and have loved it ever since. Special occasions call for special flavors. Valentine’s Day is the perfect holiday to whip out a cold bottle of sweet, creamy, pink Tequila Rose. It’s lightly sweetened and is completely infused with tequila. Delicious.
We made these Strawberries & Cream Shots using our crispy, golden Homemade Piecrust and a strawberry curd following our typical pie filling recipe. With the yogurt chips as an added garnish, you get a nice creamy crunch before the warm hit of Tequila Rose. What are you waiting for?
Strawberries & Cream Shots
Strawberries & Cream Shots using our Homemade Piecrust and a strawberry curd, topped with yogurt chips as garnish followed by the warm hit of Tequila Rose.
Prep time: 15 mins
Cook time: 3 hours 40 mins
Total time: 3 hours 55 mins
Follow recipe for Homemade Piecrust. Bake. Remove from oven. Allow to cool.
Lower temperature to 325° F.
Wash and juice strawberries.
Separate egg yolks into a bowl. Add strawberry juice and honey. Whisk until thick.
Crumble piecrust into a bowl. Set aside.
Use a strainer to pour strawberry curd into each dessert glass.
Mix cream cheese, coconut sugar and vanilla in a small bowl. Set aside.
Bake for 35 minutes. Allow to cool.
Top with crumbled piecrust. Add a scoop of sweet cream. Garnish with a few yogurt chips.
Refrigerate for 3 hours or until firm.
Before serving, top off each glass with strawberries & cream tequila.