3D-Printed Plates With Built-In Desserts
New York City-based designer Henry Richmond V. Young‘s 3D printed ceramic project ‘Ad Tempus’ is a series of dessert plating arrangements that attempt to strike a conversation between food and design. Young collaborated with the chef Veronica Duboise to create the series, which is designed to adapt and evolve.
Through heavy ideation and constant dialogue, the idea of exploration and discovery came about and is highlighted by a three-course dessert tasting. The first course, ‘Toast’ is pain perdu, maple gelée and pamplemousse sorbet concealed under a crust of white chocolate to be excavated by the diner.
‘Milk/Tea’ is a “soup” course created by the performance of two state changes as hot rose milk is poured over to dissolve a lemon sugar dome to later melt the chrysanthemum sorbet served with pomegranate seeds. Finally, ‘Crémeux’ is pistachio crémeux with chocolate mousse under a shield of a clear vanilla sugar tuille to be hacked by the diner.
This project uses 3D printing as a mode of manufacturing, which avoids the excess cost of tooling, and also provides the freedom to change material and form, and ignores the concept of batch minimums. The series is designed to be interchangeable and repurposed to lengthen its usage and promote new ideas.