Yield
Makes 8 servings
Photo: Ralph Anderson; Styling: Mindi Shapiro Levine

How to Make It

Step 1

Whisk together egg yolks and sugar in a 2-qt. heavy saucepan; whisk in tequila.

Step 2

Cook over medium-low heat, whisking constantly, 10 to 15 minutes or until mixture thickens and coats back of a spoon. (Do not boil.)

Step 3

Fill a large bowl with ice. Place saucepan in ice. Let custard stand, stirring occasionally, until chilled (about 30 minutes).

Step 4

Beat 1 cup heavy cream at high speed with an electric mixer until soft peaks form. Fold whipped cream gently into chilled tequila mixture just until blended.

Step 5

Arrange assorted berries in 8 serving dishes, and top evenly with tequila cream. Garnish, if desired. Serve immediately.

Step 6

*1/2 cup orange juice may be substituted.

Step 7

Note: To make ahead, cover and chill whipped cream and tequila mixture up to 24 hours.

Lanny's Alta Cocina Mexicana, Fort Worth, Texas

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