So first off, I suck at photos lol. The cajeta is made as a custard, using dark piloncillo as a base. I served it with yogurt but honestly it didn't work that well. Perhaps a vanilla ice cream would've been better. by Ignis_Vespa Culinary Culinary Plating
October 13, 2024From scratch acorn squash ravioli, fresh ricotta, pork belly and onion marmalade, sprig of rosemary.