Gerson Fany - Gerson, Fany

Fany Gerson

Biography

As the country’s most authoritative voice on Mexican sweets, FANY GERSON, has been featured in the New York Times, Gourmet, Fine Cooking, Saveur Magazine, Fine Cooking, Food and Wine and New York magazines, among others. She launched the acclaimed La Newyorkina, an artisanal Mexican frozen treats and sweets business in 2010. She is also the Chef and co-owner of Dough, an artisan gourmet doughnut shop in New York. A graduate of the Culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world including 3 Michelin starred Akelare in Spain... READ MORE

As the country’s most authoritative voice on Mexican sweets, FANY GERSON, has been featured in the New York Times, Gourmet, Fine Cooking, Saveur Magazine, Fine Cooking, Food and Wine and New York magazines, among others. She launched the acclaimed La Newyorkina, an artisanal Mexican frozen treats and sweets business in 2010. She is also the Chef and co-owner of Dough, an artisan gourmet doughnut shop in New York. A graduate of the Culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world including 3 Michelin starred Akelare in Spain and Eleven Madison Park in New York. She has written three books, My Sweet Mexico which was nominated for a James beard award 2010 for Best baking and pastry cookbook Paletas and Mexican Ice Cream. Fany also opened her first brick and mortar for La Newyorkina on October 2016 in the West Village of New York City.

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What is your favorite NYC restaurant? And what is your go-to dish? Casa Publica BK in Brooklyn and Txikito in Manhattan What is your ultimate meal? Street food in the market of Oaxaca What three things are always in your pantry? Vinegar, Chiles, Pinole (sweetened toasted corn powder) If you weren't a chef, what would you be? Graphic Designer If you could cook with anyone, who would that be? Cook with Pastry chef Oriol Balager What’s your favorite NYCWFF memory? Attending and working beside my husband for my other Company, Dough, and the Mole chocolate bombons that Chef Bob Truitt and Chef Mikel Alonso made 3 years ago

Recipe Name:
Coconut rice pudding with mango

Recipe Ingredients:
Serves 4-6
2/3
 medium grain rice
1 1/3 
cup whole milk
3
cups canned unsweetened coconut milk (unsweetened)
2/3 cup sugar
4 tablespoons sweetened shredded coconut
1 medium ripe mango, diced
2 tablespoons shredded unsweetened coconut, lightly toasted
zest of 1/2 lime

Recipe Instructions:
Put the rice, milk, coconut milk and sugar in a medium heavy-bottomed saucepan, stir well, and bring to a boil. Lower the heat to a simmer and cook, uncovered, for 35-45 minutes, stirring occasionally until rice is cooked.
Remove from heat, cover and cool till warm. Divide into small bowls or cups. Garnish each dish with freshly diced mango, toasted coconut and lime zest.