The dessert in question was from the new restaurant Market, part of the also new Shangri-La hotel in Vancouver. The occasion was a visit from Cindy, who wanted to try out the restaurant. After a delicious meal, the pavlova caught my eye on the dessert menu, a little unusually described as a white chocolate pavlova with yuzu sorbet and Thai basil syrup. After downing a pre-dinner Lemon Yuzu Drop, how could I resist?
And it was wonderful - the wafer thin meringue was crisp, the white chocolate mousse was silky smooth and the combination of the sorbet and syrup gave a pleasant tang. Five stars!
