Rhubarb poached in Aperol and palm sugar, whipped cream custard, butter pastry, poaching liquor

Rhubarb poached in Aperol and palm sugar, whipped cream custard, butter pastry, poaching liquor
The private pass Garreth Wilson

The private pass Garreth Wilson

Executive Chef 7th September 2016
The private pass Garreth Wilson

Rhubarb poached in Aperol and palm sugar, whipped cream custard, butter pastry, poaching liquor

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