"The combinations are as vibrant as those in the chef’s signature popsicles. Stories of Gerson’s memories seeking out and eating ice cream as a child in Mexico are interspersed with recipes for uncommon combinations like chocolate with peanut marzipan; avocado and passionfruit; goat cheese with hoja santa; mole; and a sour, spicy, and sweet concoction: sour cream with guajillo chile and piloncillo-roasted apricots. Transport yourself to the streets of Mexico City with a scoop of Gerson’s deviled mango sorbet topped with chamoy, a must-taste condiment made from pickled plums that brightens the floral sweetness of mango."
—Daniela Galarza, Eater
Praise for My Sweet Mexico:
"Fany's irresistible take on Mexican sweets is as smart and instructive as it is inspiring. Recipe after recipe--from traditional Buñelos to an updated Chocolate Rum Tres Leches Cake--I'm reminded why she's one of the most gifted pastry chefs around."
—Scott Jones, executive food editor, Southern Living
"Like many of you, perhaps, we haven't given Mexican desserts a lot of thought. Sure there's flan and quite a few delicious ice creams to be had in Mexico, but there's also a lot of brightly-colored pastries that are more decorative than delectable. But looking through the photographs in this truly stunning cookbook might win a few converts...I'm happy to have this book in my collection if only to dream of sweet treats...and future trips to one of my favorite places, Mexico."
—David Lebovitz, author of My Paris Kitchen
“What a super-delicious and inspiring celebration of unique flavor combinations! Fany, my incredibly talented gal pal, brings us on a tour of her beloved Mexico through this creative, joyful, and beautifully photographed collection of ice creams and sorbets. These recipes conjure happy memories that make you long to attack a cone of your own. You’ll be rushing to your local Latin-American grocery store and plugging in your ice cream maker in no time!”
—Christina Tosi, chef/founder/owner of Milk Bar
“Fany’s enthusiasm and genuine love for Mexican ice cream is contagious. This cookbook reads like a fairytale and swept me off to a place I didn’t know existed. Deeply engrossed, I wanted to make each and every flavor—not to mention head straight to Mexico, the source of some of the greatest ice cream in the world.”
—Jeni Britton Bauer, James Beard Award–winning author of Jeni’s Splendid Ice Creams at Home