Luscious, layered desserts in a lovely, languid den: PJ’s new Petite Lab Patisserie is big on buoyant flavours with beautiful textures.
These creative concoctions, thoughtfully tuned with floral and herbaceous tapestries, span Spring (matcha joconde lined with passionfruit grapefruit compote, chantilly and mini choux, sandwiched in butter biscuits), Summer (mascarpone mousse with citrus cremeux and honey cake) and Peach Oolong (egg pudding with peach compote and oolong cream and crumbs). Impeccably imaginative, immaculately indulgent.
