SMWS 71.83 "Amuse your bouche"

The aroma was that of a creamy dessert called verrines, layers of melon and mango panna cotta separated from a topping of juicy diced fruit by a band of crunchy crushed cookies and served with an almond tuile. The taste was a gentle sweetness, light and creamy like a lemon and prosecco syllabub with deeper notes of maple syrup and chestnut flower honey in the finish.