This year, he"s added a delicate cake to the seasonal selection. "Starting with a cheesecake base, I"ve placed a caramelised peanut inside and finished with a white chocolate ganache," he said. Less than 2g of the distilled flower essence is used in each individual pastry, yet the bitter-almond and orange-blossom flavours of mimosa are distinct. "Next year, another creation that shows the many possibilities of mimosa will be unveiled," he promised.