A Very Chocolatey Mousse
Alain's Passion Fruit Brûlée Almond Icing (Marzipan) Baked Apple Meringues with Orange-soaked Raisins Blackcurrant Ice Cream Brandy Butter Caribbean Bananas baked in Rum served with Rum Syllabub Champagne Jellies with Syllabub Cream and Frosted Grapes Chilled Rum Sabayon Chocolate Hazelnut Meringue Roulade Chocolate, Prune and Armagnac Cake
Cinnamon Ice Cream Coffee Granita Compôte of Figs in Port Cumberland Rum Butter Dried Fruit Salad with Yoghurt and Nuts Eton Mess Fresh Fruit and Mint Vinaigrette Fromage Frais Creams with Red Fruit Compôte Gooseberry Yoghurt Fool Grilled Autumn Fruits with Sabayon Cider Sauce Lemon Soufflé Omelette Mascarpone Creams with Summer Fruit Purée Mulled Wine Sorbet Pavlova Peach Wine Jellies with Peach Purée Pistachio Ice Cream Port and Claret Jellies Roasted Figs with Gorgonzola and Honey-vinegar Sauce Spiced Cranberry and Claret Jelly Spiced Preserved Tangerines Spike's apple sorbet Squidgy chocolate log Strawberries in raspberry purée Strawberry granita Summer fruit brûlée Summer fruit compôte Toffee-fudge Bananas with Toasted Nuts Tropical Fruit Salad in Planter's PunchWarm chocolate rum soufflés
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