I recently had dinner at
Dinner, by Heston Blumenthal. For various reasons the Hubby and I weren't actually going to order "Meat Fruit", but the kitchen sent us one, and we were completely blown away by the texture of the parfait, and the contrasting acidity of the jelly. The dish is light, but rich, moreish, very slightly palate cleansing - and yes - I accept that those are complete contradictions. It's the mandarin jelly - it really does release something in the palate that allows the very rich parfait to not become overly cloying.
