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Evening Dessert Menu
All the deserts are priced at £6.00
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Traditional bread and butter pudding
Topped with Demerara sugar, and baked in the oven. Served hot, with double cream |
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Hot Normandy Calvados and apple pancake
Bramley apples stewed with butter, Demerara sugar, and Calvados; wrapped in a sweet pancake, and drizzled with Calvados. Served with double cream |
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Banana Bavarois
A chilled, set, Bavarian cream dessert, flavoured with banana. Served with rich toffee ice cream, and caramelised banana |
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Raspberry Crème Brulee
The classic vanilla pod flavoured cream custard; with raspberries. Topped with caramelised icing sugar |
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Tangy lemon and lime Posset
Traditional English dessert, made with double cream, sugar, and the juice and zest of lemons and limes. The ‘set’ chilled custard, is of a lighter consistency than the Brulee |
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Baked clotted cream cheesecake
Flavoured with fresh vanilla pods, and served with a Pistachio nut ice cream |
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Belgian dark chocolate, Armagnac and prune terrine
Served with a hazelnut cracknel, double cream and soft fruits |
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Fresh strawberries and cracked black pepper ice cream
Because of the success of this unusual combination on our lunch menu, it is now available during the evening |
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Vanilla, blackcurrant, or rich toffee ice cream
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A selection of 4 cheeses, homemade chutney, and biscuits
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Apart from the ice creams, all the desserts are made here at Tilleys, under the guidance of chef Patissier, Roger Taylor. |
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