We imagined caramelising the sugar on top of a crème brûlée next to burning sandalwood incense sticks while making salted caramel fudge. Silky smooth to start off with, we found notes of custard and classic French crème caramel before the interesting, sweet spiciness of a rhubarb chutney developed. The long finish delivered pineapple upside-down sponge cake with rum and raisin ice cream.

With a drop of water we initially found spices and a hint of salt before we blended a pineapple and banana smoothie. On the palate was now a creamy, sweet and slightly tangy chilled passion fruit mousse – just close your eyes and enjoy.