Coulis in the pastry shop

Delightedly, we Panellists tucked into a warm pastry with a topping of mango and custard in exquisite balance. A pinch of freeze-dried fennel, sliced green apple and lemon zest then gave a fresh lift on the nose. The palate was all of the above, with a warm wrapper of mace and a dusting of pink peppercorn. Water added a fleshy peach on the nose, along with dunnage and more mango. We could now taste a raspberry coulis, coconut cream chocolates and dry white wine splashed on a slice of battenberg cake.