Seasonal Fruit with Warm Tequila-Lime “Espuma”

Servings: 4  

INGREDIENTS

  • About 1 pound perfectly ripe, in-season fruit (berries, stone fruits—they all work), washed and pitted if necessary
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup tequila, preferably blanco
  • Grated zest of 1/2 lime
  • Shortbread cookies, candied almonds or anything else crisp and sweet, crumbled

INSTRUCTIONS

Prepare the fruit.  Slice the fruit if necessary and divide it among four individual shallow serving bowls.

Make the espuma.  Fill a large (4-quart) saucepan with 1 inch of water and set it over medium-high heat.  In a stainless steel bowl big enough to rest at least half way into the saucepan, whisk together the egg yolks, sugar, juices, tequila and lime zest. When the water reaches a boil, lower the heat so it is at a low simmer.  Nestle the bowl into the saucepan. Whisk the yolk mixture continuously, until it becomes thick and fluffy, about 3 minutes. Remove the bowl from the saucepan.

Serve.  Drape a few spoonfuls of the warm “espuma” over the fruit in each bowl and serve immediately with something crunchy and sweet crumbled on top.