FLANEUSE – ARTICHOKE HARVEST
#recipe_development #culinary_experience
Goal
Creating an ice cream recipe for the opening of the Flaneuse space, inspired by the theme of Artichoke Harvest.
Output
Artichoke | Apricot Sorbet:
-artichoke essence
-caramelized apricots
-apricot seed oil
-nature yogurt
-brown sugar
-lemon juice
This recipe explores the intriguing concept of incorporating the taste of artichokes
into a frozen dessert. It is served in corn husks, which are used as
single use plates. They are compostable and accompany the event’s harvest theme.
Client
Collective Flaneuse, Basel, Switzerland
