We have been playing around with new flavour combinations lately and this is something which we are working on at the moment. A moist passion fruit sponge is paired with white chocolate cream and topped with a spice infused tea jelly. Mango cream and green tea sable breton complete this dish which eats really well. We hope to post a recipe of this when we have reworked and refined the presentation. Stay tuned for more great unusual flavour combinations.