photo by Jennifer Johnson
What’s better than a margarita? Well, not much, which is why we grabbed all of those fabulous flavors and turned them into a dessert. It’s both creamy and zesty, no cocktail shaker needed.
4 tablespoons unsalted butter
1 cup graham cracker crumbs
Pinch kosher salt, plus extra for garnish
2 1/2 cups plain Greek yogurt
3 tablespoons tequila, or to taste
4-6 tablespoons agave nectar or honey (see cook’s note)
Juice from 1 1/2 lemons
Juice from 1 1/2 limes
1 10-ounce jar lime curd
Zest from 1/2 lime, for garnish
Make crust. In a small saucepan, melt butter. In a medium bowl, combine graham cracker crumbs and salt. Add melted butter and mix until combined.
Using a tablespoon, divide graham cracker mixture evenly among serving glasses. Using back of a knife or your fingers, gently press crumbs to make a somewhat compact layer. Place serving glasses on a tray, cover with plastic wrap, and refrigerate while you make filling.
In a bowl, combine yogurt, tequila, 4 tablespoons agave nectar or honey, and lemon and lime juice. Taste and adjust as desired.
When ready to assemble, remove serving glasses from refrigerator. Using a teaspoon, carefully add an even layer of lime curd to each glass, spreading over crust. This works best if you add a small dollop at a time and spread it out as you go. Top lime curd with yogurt mixture, dividing evenly among glasses. Cover glasses with plastic wrap and chill until ready to serve.
When ready to serve, make lime salt. Place lime zest and about 2 teaspoons kosher salt on a plate and, using your fingers, combine until lime zest breaks down and combines with salt. Top each mousse with a small amount of lime salt just before serving.
cook’s note: You can use agave nectar or honey, just note that the honey will make the overall yogurt mixture sweeter than the agave.