Batch No. 25

A tangy waft of freshly squeezed lemon juice was followed by sweeter aromas from lemon-glazed doughnuts, as well as a rich custard-like lemon pastry cream, creating a real citrus fizz. The taste was that of two great desserts – a lemon and star anise posset with a liquorice biscotti, and a chocolate chip cake with sambuca-mascarpone cream. Following reduction we made ourselves a lemon-honey hot toddy using white rum and a fusion of raw honey, lemon zest and ginger. On the palate we all enjoyed a devilishly moreish caramelised grapefruit margarita served in a sugar-rimmed glass garnished with a lime wheel.