My next dessert is Italian-inspired. I'm planning my trip to Italy, so let's just say Italy is on the brain. I love rosemary in dessert more than I do savory dishes, it pairs so beautifully with sugar. It is such a strong flavor profile that it can get a bit tricky to balance. Shown is a pine nut salted caramel tart, red wine sauce, blueberry compote, rosemary cream, & crumble. The caramel tart is chewy, crunchy & gooey. I love the rich & buttery taste of pine nuts paired with salted caramel. Honestly the filling is addictive. The red wine sauce adds acidity to cut all the richness. The blueberries are lightly poached, until the outside is cooked but the fruit is still firm. It adds a burst of freshness. The rosemary cream adds an edge to the dish, one that makes it interesting and memorable.