DESSERTS

Assiette of desserts: -Crème brûlée; Elderflower berry jelly: Mini chocolate fondant; and Homemade shortbread

Sticky toffee pudding drenched in butterscotch sauce served with vanilla ice cream

Caramelised apple tarte tatin served with

clotted cream

Profiteroles served with hot chocolate sauce and pouring cream

Banana, mango and passion fruit salad in a fresh lime and ginger syrup served with crème fraiche

Hot chocolate fondant served with seasonal berries and white chocolate ice cream

Pears poached in a syrupy muscatel sauce with pine nuts and sultanas served with pouring cream

Baked vanilla cheesecake served with a seasonal

fruit coulis

Rhubarb or blackcurrant fool accompanied by

lemon fork biscuits

Rich chocolate tart served with amaretto cream

Blueberry and raspberry meringue roulade

Passion fruit mousse served with lightly

gingered biscuits

Caramelised lemon tart served with clotted cream

Peaches poached in white wine and cinnamon served with lightly whipped vanilla cream

Chocolate devil’s food cake with a rich chocolate sauce and vanilla ice cream

Seasonal berry meringues with fresh vanilla cream

Crème brûlée served with homemade

pistachio shortbread

Summer fruit pudding served with clotted cream

Homemade ice creams: - Sticky toffee apple; Chilli chocolate; White chocolate; Vanilla

Selection of county cheeses with homemade cheese biscuits and chutney

Although accompaniments have been suggested above, this is subject to your preference from a choice of cream, crème fraiche, ice-cream or homemade custard

(V) - Vegiterian

* - Served hot (where possible)