Fresh Berries with Warm Tequila-Lime Foam

Fresh Berries with Warm Tequila-Lime Foam

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From: EatingWell Magazine, June 2019

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • ⅓ cup pepitas
  • 1 tablespoon pure maple syrup
  • 2 teaspoons canola oil
  • Pinch of salt
  • 2 pounds mixed fresh berries
  • 4 large egg yolks
  • ¼ cup sugar
  • ¼ cup tequila
  • 2 tablespoons orange juice
  • 1 teaspoon lime zest, plus more for garnish
  • 2 tablespoons lime juice

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. 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).
  3. Meanwhile, cut any large berries in half or quarters. Combine the berries in a large bowl.
  4. 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°F, 4 to 6 minutes. Remove the bowl from the pan.
  5. Serve the berries with the espuma and pepitas. Garnish with more lime zest if desired. Serve immediately.
  • To make ahead: Store pepitas (Steps 1-2) airtight at room temperature for up to 1 day.

Nutrition information

  • Serving size: ½ cup berries & ½ cup espuma
  • Per serving: 168 calories; 6 g fat(1 g sat); 5 g fiber; 22 g carbohydrates; 4 g protein; 36 mcg folate; 92 mg cholesterol; 15 g sugars; 8 g added sugars; 221 IU vitamin A; 36 mg vitamin C; 40 mg calcium; 1 mg iron; 36 mg sodium; 181 mg potassium
  • Nutrition Bonus: Vitamin C (60% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 fruit, ½ medium-fat protein, ½ other carbohydrate

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