The dessert was mousse and sorbet of wild dewberries from Gotland, saffron panna cotta and brown butter sponge cake. The dessert was brought to the serving tables on trays which also had sparklers.
The dessert was mousse and sorbet of wild dewberries from Gotland, saffron panna cotta and brown butter sponge cake. The dessert was brought to the serving tables on trays which also had sparklers.