Dessert triptych : mushroom sorbet

Deep, dark and full of secrets! Musky primroses, pressed wildflowers, plum jam, five spice, rose petals, freshly oiled wood and chopped wild mushrooms. Aged plum wines, fresh figs, prune eau de vie, black tea infused with hibiscus and a taut backbone of freshly milled grist. Water unveils floral hopped amber beers, mushroom powder, boot leather, balsamic reduction and red fruit syrups. An old leather tobacco pouch lingers in a nearby pocket. In the mouth it delivers caramelised pears, winter spices, warm banana bread, salty Madeira and hummus. Some damp moss and herbal throat lozenges. Dilution makes it sweeter, fatter and with lots of pumpernickel bread, orange cordial, jasmine and bouillon stock.