Whilst the red dragonfruit fruit enzyme (the naturally occurring alcoholic substance that I had previously raved about) is not as natural at donning Kylie disco hotpants, drunken headbops and inappropriate grinding at Butter Factory compared to the skankier orange-pear fruit enzyme, the crème brulee was still commendably rich, thick and creamy with a slight bitterness, and the pear was softer than a Shih Tzu’s tush. 3.8/5

http://secretlifeoffatbacks.com/2015/04/red-dragonfruit-fruit-enzyme-poire-william-gobi-desserts/