You don’t need any fancy molecular gastronomy equipment to make the foam that tops berries in this light summer dessert. Sort of a cross between French mousse and the Italian custard zabaglione, tequila, lime and orange give the foam zing. Its airiness doesn’t hold, so make it just before you’re ready for dessert.”
- ⅓ cup pepitas
- 1 tablespoon pure maple syrup
- 2 teaspoons canola oil
- Pinch of salt
- 2 pounds mixed fresh berries
- 4 large egg yolks
- ¼ cup sugar
- ¼ cup tequila
- 2 tablespoons orange juice
- 1 teaspoon lime zest, plus more for garnish
- 2 tablespoons lime juice
- 1Preheat oven to 350°F. Line a baking sheet with parchment paper.
- 2Toss pepitas, maple syrup, oil and salt in a small bowl. Spread the mixture on the prepared baking sheet. Bake, stirring frequently, until fragrant, 10 to 15 minutes. Let cool (the pepitas will crisp as they cool).
- 3Meanwhile, cut any large berries in half or quarters. Combine the berries in a large bowl.
- 4Fill a large saucepan with 1 inch water and set it over medium-high heat. Whisk egg yolks, sugar, tequila, orange juice, lime zest and lime juice in a stainless-steel bowl large enough to rest in the pan without touching the water. Adjust the heat so the water is at a low simmer and nestle the bowl into the pan. Whisk the yolk mixture constantly until thick and fluffy and an instant-read thermometer inserted in the espuma registers 145°F, 4 to 6 minutes. Remove the bowl from the pan.
- 5Serve the berries with the espuma and pepitas. Garnish with more lime zest if desired. Serve immediately.