This dessert is displayed in a handcrafted Botero sculpture: Lollipops made of vanilla ice cream are dipped in milk and dark chocolate and covered with hazelnut praline. “The thing that makes these so unique is all in the making,” Botero pastry chef Sara Steele says. ”The vanilla anglaise base has to be thickened just to the right consistency, cooled down, and piped on to a minus-30 degree Anti-Griddle to set before dipping.” $12, in Encore, 248-3463.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products