Berries With Tequila Cream Recipes

LIME AND TEQUILA INFUSED STRAWBERRIES

Steps:

• Mix triple sec, sugar, lime juice, tequila, and lime zest in a bowl; stir to dissolve sugar. Pour over strawberries in a large bowl. Let stand, stirring occasionally, until juice forms, about 1 hour.

TROPICAL TEQUILA COCKTAIL

Steps:

• Trim the top off the pineapple, then halve the pineapple crosswise. Use a spoon to hollow out the two halves, saving the flesh and discarding the core. Set the hollowed-out halves aside to use as cups later.
• Add the reserved pineapple flesh to a blender with the mango, strawberries, cream of coconut, tequila and lime juice. Top with 2 cups of ice and blend until smooth.
• Pour the cocktails into the hollowed-out pineapple halves. Skewer the fresh fruit, including the lime slices, to use as garnish.

BERRIES WITH SWEET TEQUILA CREAM

Steps:

• Combine the cream with 1/2 cup of the sugar in a medium saucepan over medium heat. Bring to a strong simmer just so tiny bubbles start to appear around the edges of the pan; don't let it boil.
• Meanwhile, in the bowl of a stand mixer using the whisk attachment, whisk together the egg yolks and remaining 1/2 cup sugar for about 1 minute. Whisk in the tequila.
• Now, with the mixer on medium low, very slowly drizzle in the warm cream using a metal measuring cup to scoop out small portions at a time. Drizzle it in so that the cream runs down the side of the bowl, reducing the impact of the hot cream hitting the eggs. Keep whisking!
• After all of the cream is added, turn off the mixer. Pour the mixture into the top of a double boiler (or a glass bowl fitted over a saucepan of simmering water). Cook in the double boiler over medium heat, stirring gently but constantly as the egg/cream mixture slowly thickens, from 8 to 15 minutes. Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be a thick, pourable cream rather than a thick, heavy pudding.
• Prepare a large bowl with ice. As soon as you remove the double boiler or glass bowl from the heat, set the bottom of it in the bowl of ice to stop the cooking process. Be careful not to let ice or water drip into the cream mixture. Stir in the lime zest and continue stirring to cool. If you need to use the cream right away, keep it in the ice bath. Or transfer it to a container, cover and refrigerate for several hours.
• When ready to serve, fill bowls with the berries and spoon the cream on generously.

BOOZY BERRIES AND CREAM

Steps:

• For the cream: In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have a mixing bowl ready that will fit over the top of the pan but not sink all the way in.
• Put the egg yolks in the mixing bowl off heat. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Scrape the seeds from the vanilla bean and add to the egg mixture. Slowly add the rum and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool.
• For the orange liqueur raspberries: Add the raspberries, confectioners' sugar, orange liqueur and orange zest to a bowl and mix together. Let macerate for 1 hour.
• To assemble: Pile the fruit into 6 individual martini glasses and top with the cream. Crush a cookie over each one and garnish with mint.

TEQUILA FRUIT DIP AND DRESSING

Steps:

• Stir together the sour cream, tequila, lime juice, and sugar in a small serving bowl.

TEQUILA-SOAKED FRUIT

Steps:

• Cut watermelon and mango into 1-inch cubes. Slice off rind and pith from oranges; cut in half lengthwise, place flat sides down, and cut into semicircles. Place all fruit in a large dish and sprinkle with tequila. Set aside for up to an hour. Grate lime zest over fruit. Skewer and serve.

STRAWBERRIES WITH TEQUILA & BLACK PEPPER

Steps:

• Combine first 5 ingredients in a bowl; toss well.
• Cover and chill 3 hours, stirring occasionally.
• Spoon into compote dishes or marguarita glasses.
• Garnish with mint sprigs.