So exquisite it makes folks say “This recipe is a 10.” and “Perfect.” and “Gloriously smooth.” and “Very rich.” Blackberries, lime, and cream, and not much else.
About Fany Gerson
Fany Gerson graduated from the Culinary Institute of America and has worked in kitchens worldwide, including Michelin three-star Akelare in Spain, Eleven Madison Park, and Rosa Mexicano in New York. Born in Mexico City, she’d wanted to be a chef since she was a child. Her work has been featured in The New York Times, Gourmet, Edible Manhattan, and New York Magazine. She’s also the author of two cookbooks, My Sweet Mexico and Paletas. Gerson lives in New York City. @fanygerson
Strawberry Ice Pops ~ Paletas de Fresa
You can imagine the expression of unabashed happiness that’s on the strawberry-smudged face that goes with the sweet little hand holding this popsicle.
Spicy Mango Ice Pops
Forget about pleasing the kids. These spicy little lovelies boast mango with a hint of lime. Certain to woo the sophisticate in you.
Yogurt Ice Pops with Berries ~ Paletas de Yogurt con Moras
Although these paletas are Mexican through and through, the melding of yogurt, fruit, and honey is luscious in any language.
Hibiscus Ice Pops
Think the color of these crazy crimson-colored, Caribbean-inspired ice pops is flamboyant? Wait until you experience the taste.
Mexican Hot Chocolate ~ Chocolate Caliente
This concoction of hot milk and Mexico’s incomparable chocolate is whipped into a frenzy with a milinillo–Mexico’s unplugged answer to the immersion blender.