Jean-Paul Hévin, Verrine Rhubarbe Mangue

 Way back on Tuesday, after working late, I stopped in at the Isetan Jean-Paul Hévin and was able to get the last of the new item: Verrine Rhubarbe Mangue, which has the obvious ingredients. The top is probably mango gelatin, then white chocolate mousse, and finally rhubarb sauce cut with lime. It was the usual high quality of JPH, so I can say that it was excellent. 

I'll note at this point, I'm far enough ahead on FC that JPH deserves a second sample of an excellent cake, but I've already done that with those in the current line-up, so I'll have to wait. That leaves at least a couple non-cake items to try, maybe next weekend. I haven't tried any of their sauces.