We prepared a lime and Frangelico liqueur parfait with white chocolate wafers, as well as a yoghurt cranberry bar using Greek yoghurt, fresh strawberries, raw cocoa nibs and dried cranberries. On the palate neat, pineapple chunks, roasted pears, honey and nut muesli as well as dark chocolate key lime pie truffles. Water certainly released a fruity apple aroma like in a strudel or a turnover, alongside fruit-infused herbal tea and tea tree oil. To taste, it was like biting into a cherry Danish made with buttery puff pastry filled with a spicy cream cheese and tart cherries.