Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 6

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

Lanny Lancarte, II
Recipe by Southern Living July 2007

Gallery

Ralph Anderson; Styling: Mindi Shapiro Levine

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

  • 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.

Source

Lanny's Alta Cocina Mexicana, Fort Worth, Texas

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