Fresh Berries with Warm Tequila-Lime Foam
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.
To make ahead: Store pepitas (Steps 1-2) airtight at room temperature for up to 1 day.
1 fat, 1 fruit, 1/2 medium-fat protein, 1/2 other carbohydrate