Limited to 1 per member
A warm dreamy aroma of a semolina pudding served with cocoa powder, cinnamon, raisins and crystallised ginger brought back happy childhood memories. On the palate neat slightly more grown-up, panna cotta and cherries poached in pastis and served with caramelised, blowtorched orange segments as well as a fresh strawberry tart with Champagne sabayon. Diluted we made dark chocolate coconut dipped peaches with a curry-honey mascarpone filling and cinnamon sugar baked apple slices. The flavour had now plenty of yummy rummy honey and a glorious finish with juicy fruits in abundance muddled together with rich moist chocolate in a heart-warming, comforting butterscotch bramble brownie cake.