Seasonal Fruit with Warm Tequila-Lime “Espuma”

Fruta de la Temporada con Espuma de Limón y Tequila
Servings: 4


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


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.

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