Tasting Notes
We topped mascarpone with orange zest and dark cherries seasoned with cracked black pepper before spreading it on brown packing paper. To the palate, a tingling mace was followed by fennel, brown sugar and blood orange. With water, the nose became softer, with icing sugar landing in orange liqueur, followed by chocolate bitters and the scent of cold rice pudding. To finish, the palate ended with fennel on unsmoked gammon, a light clove and a baked banana atop vanilla custard.