Merging food and ceramics, the 'Ad Tempus' project by designer Henry Richmond V. Young and chef Veronica Duboise seamlessly connects desserts to dishes. Young collaborated with Duboise to create uniquely shaped dishes using a 3D printer. The dynamic duo then built food into the plates in order to create a cohesive package of culinary delight.
The end result of Ad Tempus is a three-course dessert meal. Each course explores a different combination of design and culinary arts. The first course is called 'Toast' which looks like a strangely-formed ceramic until you dig in. The top part of the dessert is made of white chocolate so that you can break it apart and access the sweet goodness within. Another food-experiment looks like a seamless plate until hot rose milk is used to dissolve the top and reveal a sorbet inside.
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