You don't need any fancy molecular gastronomy equipment to make the foam that tops berries in this light summer dessert. Sort of a cross between French mousse and the Italian custard zabaglione, tequila, lime and orange give the foam zing. Its airiness doesn't hold, so make it just before you're ready for dessert.

Rick Bayless
Source: EatingWell Magazine, June 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

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  • Toss pepitas, maple syrup, oil and salt in a small bowl. Spread the mixture on the prepared baking sheet. Bake, stirring frequently, until fragrant, 10 to 15 minutes. Let cool (the pepitas will crisp as they cool).

  • Meanwhile, cut any large berries in half or quarters. Combine the berries in a large bowl.

  • Fill a large saucepan with 1 inch water and set it over medium-high heat. Whisk egg yolks, sugar, tequila, orange juice, lime zest and lime juice in a stainless-steel bowl large enough to rest in the pan without touching the water. Adjust the heat so the water is at a low simmer and nestle the bowl into the pan. Whisk the yolk mixture constantly until thick and fluffy and an instant-read thermometer inserted in the espuma registers 145 degrees F, 4 to 6 minutes. Remove the bowl from the pan.

  • Serve the berries with the espuma and pepitas. Garnish with more lime zest if desired. Serve immediately.

Tips

To make ahead: Store pepitas (Steps 1-2) airtight at room temperature for up to 1 day.

Nutrition Facts

167.9 calories; protein 4g 8% DV; carbohydrates 22.1g 7% DV; exchange other carbs 1.5; dietary fiber 4.9g 20% DV; sugars 15g; fat 6.4g 10% DV; saturated fat 1.3g 7% DV; cholesterol 92.2mg 31% DV; vitamin a iu 221.1IU 4% DV; vitamin c 36.4mg 61% DV; folate 35.5mcg 9% DV; calcium 39.8mg 4% DV; iron 1.2mg 7% DV; magnesium 19mg 7% DV; potassium 181.4mg 5% DV; sodium 35.6mg 1% DV; added sugar 8g.