Is it fair to stack a sorbet-based dessert that includes both miso and pork fat against all the basic-bitch sorbets in town? Absolutely not. Am I doing it anyway? You bet. Pastry chef Rachel Rathgeb takes chocolate sorbet and levels it up to another planet with accouterments. There’s buttery, crumbly shortbread; there’s a savory and salty pecan miso; there’s a pork-fat caramel that runs right over decadence all the way to obscenity. Get into it before it’s gone.
