It was incredibly delicious, and reminded me of my own childhood birthdays I asked for this strawberry sponge cake every year. This site uses Akismet to reduce spam. Good recipe, but as usual I had to futz with it. Thalia butter and brioche.
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Refrigerate until ready to use. Remove from the heat and add the liquor, stirring, until the gelatin has dissolved. I decided on an Asian style salmon and paired it with a Sriracha cream sauce. I tell my friends that it is like eating vanilla air, so light and fluffy!!!!!! I served with couscous and sesame green beans.
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