It’s entirely possible the best dessert in town is the most deceptively
simple. Tres leches cake has gone from a mysterious origin — practically
every Latin American country claims its creation, and then there’s an
ugly possibility a condensed milk company came up with it to sell its
product — to a blanded-out cliché. Chef Justin West rescues it from both
its murky and over-familiar history by paring it down to its
core delights.
Want to read the rest then do so at the Independent's site.
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