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A sophisticated French dessert featuring creamy vanilla bean custard, tangy blood orange sorbet, and ginger-infused poached rhubarb.
Two varieties of sticky buns filled with apple compote, Chantilly cream, toffee crème pâtissière, and citrus marmalade topped with icing.
A citrus-infused polenta cake naturally sweetened with honey and maple cream, topped with translucent candied grapefruit and blood orange peel.