My Sweet Mexico
September 14, 2010 I've never seen such a beautiful cookbook about Mexican desserts before, but pastry chef Fany Gerson's My Sweet Mexico takes the prize. The colorful drool-inducing photography also made me wanna hop on the next flight to Mexico, that's for sure. There's such a rich history behind these desserts and I learned a lot from Gerson's research.
Mexican sweets are so much more than churros and hot chocolate (although those are yummy too). Gerson's extensive book covers every type of dessert - you'll see fun recipes for Atole de Zarzamoras (Blackberry Corn Beverage), Cheesecake with Tamarind Sauce, Limones Rellenos de Coco (Coconut-Stuffed Limes), and Paletas de Mango Enchilado (Spicy Mango Ice Pops).
Aren't these bars of jamoncillo de leche pretty? Try the recipe below and let me know what you think. You can also make different flavors by substituting in coffee extract, tequila, lime juice or coconut milk. Experiment and enjoy!
Jamoncillo de Leche - Milk Fudge
2 (14-ounce) cans condensed milk
1 (12-ounce) can evaporated goat’s or cow’s milk
6 tablespoons unsalted butter
2 teaspoons pure vanilla extract
Pinch of salt
Jamncillo de Leche (Milk Fudge). Credit: Ed Anderson.
Lightly grease a 9 by 9-inch square pan. Line the pan with a piece of parchment paper or aluminum foil, leaving about a 1-inch overhang on all sides.
Combine the condensed milk, evaporated milk, butter, vanilla, and salt in a saucepan and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until the mixture has thickened and starts pulling away from the sides of the pan, 20 to 30 minutes. When ready, it will slide easily out of the pan when tilted.
Pour into the prepared pan and allow to set, about 2 hours. Cut into rectangles or desired shapes.
Makes about 2 dozen.
Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Ed Anderson © 2010
Available at Amazon.com, Borders.com or TenSpeed.com.
For editorial consideration, a review book copy was provided for this review.
Reader Comments (2)
Oooh, bet these are amazing made with goat's milk.
Or even sheep's milk. ;)