America's Best Gluten-Free Desserts
Terrina di Sorbetti
Pig’s head terrine was the unlikely inspiration for Devin McDavid’s dessert of molded, sliced huckleberry and Anjou pear sorbets. McDavid makes the pure sorbets with little more than perfect fresh fruit and sugar, with a bit of liquid glucose to prevent the texture from becoming icy. He tops them with crunchy, vivid purple toasted huckleberry meringues. “It’s like Lucky Charms for adults,” he says.