A plunge into chocolate sponge

Initial notes brought a burst of spirity fruit as ripe bananas merged with peach yoghurt and lemon drizzle cake. A delightful vanilla-tinged creaminess then developed, which became fragrant as it turned to Turkish delight and lychees. Among tingly spice on the palate we found milk chocolate and caramel wafers in lemon ice cream while a woody astringency provided backbone. Adding water released butter and coconut cream with deeper notes of candle wax and fermenting pears on lemon skin. Vanilla ice cream was now served with chocolate truffles and hazelnut praline before firm oak tannins combined with whisky cream liqueur on the finish.