dessert1.jpgOnce in a while—but almost never—I have come across a dish that seemed created by sorcerers.
Every detail harmonizing. Each ingredient energizing the whole.

The Iconic Chefs Dinner on Sunday offered one of those rare encounters. (Thank you Josiah Citrin.)

It is almost impossible to convey just how delicious, how abundantly worth eating this beautiful dessert was. The foundation was a generous slice of moist, light cake studded with plump cherries, blackberries and blueberries. On top was a scoop of nothing so ordinary as mascarpone, or unsweetened whipped cream.

This was a lavender-infused sheep’s milk mousse that tasted slightly salty dessert11.jpgagainst the sweet berries. The entire lovely creation was strewn with chartreuse pistachio crumble — nutty, salty and sweet.

One hundred diners sighed at first bite, and continued oohing and aahing until  every trace had been consumed, aided by chilled shots of 2004 Hallcrest Vineyards Riesling ice wine.

I’ll swear I could have eaten another plate of this stunning pastry. Immediately.

Here’s another shot—not really doing any justice to this sublime plate. But at least you can get the idea.