The last two courses consisted of two different desserts. The first was a velvety panna cotta with nectarine sorbet. The Nectarine sorbet was incredibly refreshing, and perfect for the summer time. My spoon just glided through the panna cotta leaving it almost effortless to construct the ideal bite.
The last course of the meal was an apple tartaleta. A buttery crust topped with apples and english cream, sharing the plate with a scoop of almond ice cream. This dessert had me longing for the crisp cool air of the fall months.
The entire experience at Laja left me inspired, and already longing for a trip back. The surrounding scenery, the food, and wine all make for an incredible time.
By Kristin Díaz de Sandi