Honestly one of the best desserts I have ever had: almond cream topped with a liquorice sorbet and balsamic vinegar.
I like it when a dish is refined but your brain can still go around all the flavours with each bite. And each bite of this one is perfect, a balanced construction of sweet, bitter and acidic.
Perfectly paired with a sweet red wine: Casa de la Ermita Dolce, Jumilla from Spain 2015.
Il Ristorante, Shanghai, by Chef Niko Romito at hotel Bvlgari.
