Lemon Sorbet Parfaits with Prosecco

Sometimes a dish is so good that it remains in my memory long after I’ve tasted it. That’s the case with the special dessert featured here. Several years ago at Telepan on New York’s Upper West Side, I sampled a confection that grabbed my taste buds and wouldn’t let go. Scoops of quince sorbet, softly whipped cream, and toasted almonds were alternately layered in glasses, and then topped with a generous pouring of Prosecco. Later in the year, I returned to the restaurant and had a delicious variation prepared with lemon sorbet. Continue reading