hardlikearmour is a trusted home cook.
I suspect you could use 1/4 cup liquor/liqueur and 3/4 cup heavy cream. Since it's a bit of an experiment I'd go with making a quarter batch to be certain you like how it turns out before committing to an entire batch.
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Well played. You deserve a cookie.
The Food and Drinks Editor over at Time Out Paris lets us in on the truth
True Clichés About the French
Fudge-Topped Carrot Halva
Prince Harry Shops for His Own Groceries
Know This French Pastry
French Food, Unbuttoned
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