Berries With Tequila Cream

Photo: Ralph Anderson; Styling: Mindi Shapiro Levine
For a smokier flavor, use mezcal, which is similar to tequila, in this luscious, velvety cream.


Makes 8 servings

Recipe from


8 egg yolks
1/2 cup sugar
1/2 cup tequila or mezcal*
1 cup heavy cream
8 cups assorted fresh berries (such as blueberries, strawberries, blackberries, or raspberries)
Garnish: fresh mint sprigs


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

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.)

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

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.

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

*1/2 cup orange juice may be substituted.

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


Lanny Lancarte, II,

Lanny's Alta Cocina Mexicana, Fort Worth, Texas,

July 2007