Inspired by a recent trip to the Asian market, I created this dessert as the refreshing end to our meal last Friday. The meal consisted of farmers market vegetable summer rolls, deconstructed/reconstructed beef short ribs with rice noodles and fried egg, and this sealed the deal. Consisting of rose agar jelly, lychee sorbet, fresh blueberries, and pomegranate "caviar", it was the perfect light, refreshing, and clean finish to the evening, served with the Clicqueot that Hector kindly brought. The rose-lychee sorbet is a favorite of ours, one that Andrew conceptualized at George in Paris and I created upon our return; we serve it often simply in an old fashioned champange glass or martini glass with a splash of champagne or prosecco. It's so easy to make, as was this dessert, and everything can be made ahead of time.
