Margarita Tacos - unflavored gelatin

Method

• For filling:
• Sprinkle gelatin over tequilla and liqueur in small sauce pan; let stand one minute.
• Cook over low heat, stirring until gelatin dissolves.
• Stir in lime rind, juice, food coloring.
• Cool.
• Beat whipping cream until foamy then gradually sugar and gelatin mixture beating until soft peaks form.
• Cover and chill.
• Pecan Lace Shells:.
• Cook first three ingredients in sauce pan over high heat stirring constantly until mixture boils.
• Remove from heat.
• Add flour, pecans, vanilla and blend well.
• Drop batter by level teaspoons onto well greased baking sheets, spacing about three inches apart, baking only three at a time.
• (I attempted these using Silpat and it does not work using this material!
• ).
• Bake at 350 degrees for 8 minutes or until golden brown.
• Cool on pan for one minute.
• Grease handle of long wooden spoon and lay across two mugs.
• Working quickly place cookies over handle of spoon, allowing ends to drape and resemble taco shells-cool.
• Remove.
• Repeat with remaining batter.
• Shells may be made up to three days in advance and stored in airtight container.
• Remember however they are very delicate.
• To assemble tacos:.
• Spoon or pipe filling into individual taco shells.
• Garnish with lime rind to resemble lettuce.
• To simplify can just make filling and serve in parfait glasses.