Tequila Lime Semi-Freddo

Makes 2 Quarts

4          Large Eggs, Separated

2/3      Cup Granulated Sugar Plus 4 Tablespoons To Be Added to Egg Whites and Crème Fraiche or Heavy Cream

1          Tablespoon Fresh Lime Zest

1/3      Cup Fresh Squeezed Lime Juice

¼        Cup Cuervo Gold Tequila

1          Cup Crème Fraiche or Heavy Whipping Cream

Tequila Berry Compote

In the bowl of a standing mixer beat the egg yolks until very thick, about 3 or 4 minutes on high. While the eggs are beating, place 2/3 cup of sugar, lime zest and lime juice in a sauce-pan and bring to a boil. Boil for 1 minute or until the sugar is completely dissolved.

With the mixer on low, carefully pour the hot sugar mixture into the egg yolks in a slow and steady stream. Increase the speed to high and beat until the mixture is completely cool and very thick. Add the Tequila and blend well.

In a clean bowl of a standing mixer, beat the 4 egg whites until just broken up. Increase the speed to high and gradually add 2 tablespoons of sugar. Beat until soft peaks are formed.

Gently fold into the yolk mixture 1/3 of the egg whites. Add the rest of the egg whites and continue to fold until completely incorporated.

Beat the crème fraiche (or heavy cream) with 2 tablespoons of sugar until thick soft peaks form. Fold this into the egg mixture.

Transfer to a container, cover and freeze for at least 6 hours or overnight.

Scoop into individual serving bowls and garnish with fresh strawberries and mint leaves.

Tequila Lime Semi-Freddo w/ Tequila Berry Compote