Dessert from this weeks menu on the Rosa.

Deconstructed “Tarte Au Citron” set Lemon cream, Paillette Feuillettine, Basil & Lime sorbet.

Set lemon cream is lemon purée cooked out in a thermomix with cream & eggs, then set in the fridge, served with Paillette Feuillettine which is broken up pieces of very crispy crepe biscuit with a caramel flavour, which represents the pastry & a fresh basil & lime sorbet.