a chocolate one, fruit one, citrus one, butterscotch one, custard of some type and ice cream/sorbet.
Bayonas had a killer dessert menu.....a ttriple layer chocolate mousse with a chiriso (cinnamon fried fritter)
Or how about lavendar with honey.....
Pick out some cool combos....wine/fruit
, fruit/herb, sweetner/herb, chocolate/fruit/herb/liquor.....
warm, cold, room temp.....
A big hit at one of the French restaurants is a "signiture" almond tuille that holds 3 scoops of raspberry sorbet and vanilla ice cream, assorted berries and raspberry sauce. $9 and they sell a whole bunch.
I like cajeta and peaches
I like blackberries and syrah
Dark chocolate, ice cream, pot de creme, fritter, flourless choc cake, oh just about anyway you wanna serve it.
Calfouti, still a fav.
cupcakes are hot.