Photograph by Tom Schierlitz
Pacay is a Bolivian fruit that has the taste of a litchi, the density of a watermelon and the exterior texture of a well-groomed Westminster show dog. Some gourmands call it cotton candy fruit, and Seidler is wise to replace the natural black seeds with chocolate ganache. And while one shouldn't travel to Bolivia for any single dish or restaurant, this here is your destination dessert.
Ryan Sutton is a dining critic for Bloomberg News. For his full story about Gustu from the Spring 2013 issue of Bloomberg Pursuits, click here.