Chocolate Custards with Blackberry, Mint and Lime Coulis (Jericalla de Chocolate con Salsa de Zarzamora y Menta)

From Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens

Cookbook

Author(s): Pati Jinich

Page 262

Cuisine: Mexican

Course: Desserts

Sign in to add a review

Reviews

0 reviews, average rating 0.0 / 5

No reviews available yet.