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Photo: Ralph Anderson; Styling: Mindi Shapiro Levine Photo by: Photo: Ralph Anderson; Styling: Mindi Shapiro Levine

Berries With Tequila Cream

For a smokier flavor, use mezcal, which is similar to tequila, in this luscious, velvety cream.

Southern Living JULY 2007

  • Yield: Makes 8 servings

Ingredients

  • 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

Preparation

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.

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Berries With Tequila Cream recipe

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