FLANEUSE – ARTICHOKE HARVEST
#recipe_development #culinary_experience
Role
Product Designer
Goal
Developing an ice cream recipe for the theme of Artichoke Harvest.
Output
Artichoke/Apricot Sorbet:
-artichoke essence
-fresh apricots
-apricot seed oil
-yogurt
-sugar
-lemon juice
This recipe explores the intriguing concept of incorporating the taste of artichokes
into a frozen dessert. It is a perfect match for the hot summer season and
the theme of the Flaneuse opening. It is served in corn husks, which are used as
single use plates. They are compostable and accompany the event’s theme of
artichoke harvest.
Methods and Skills
Recipe Development
Client
Collective Flaneuse, Basel, Switzerland
