Miniatures of iconic buildings crafted entirely out of jelly. Flavoured fireworks to usher in the New Year where spectators saw red bursts in the sky and walked into clouds of strawberry mist. Even edible banana confetti and giant bubbles tasting of tangy Spanish oranges were also unleashed. A recording of the sound of jelly wobbling.
“Culinary experience designer” Harry Parr, 32, (along with his partner Sam Bompas), has done them all. The Londoner, a former architect, was recently in town to launch the Magnum Infinity Bar. Crafted from a rare source of naturally rich cocoa from Tanzania, the ice cream bar contains double the cocoa intensity of a classic Magnum. Bompas and Parr created a larger-than-life playground on the rooftop of The Esplanade to emphasise the link between ice cream and the happy memories of childhood. Thanks for giving us adults a good excuse to ride a 7m-tall slide and 4m-high swing, Harry.
HARRY'S FAVOURITE THINGS
INGREDIENT: Gelatine. All the cookbooks seem to give the wrong instructions on how to prepare jelly. We managed to perfect it through trial and error. I am obsessed with jelly, They say that as babies, we first experience things through our mouths. So it’s a great way to learn about the form of a building by eating a jelly in the shape of one.
ICE CREAM FLAVOUR: Dark chocolate. That’s why I had a lot of fun working with Magnum. We take a great product and add an experience to it. The Infinity Bar has an outer coating of dark chocolate and chocolate nibs with a chocolate ice cream inside.
SINGAPOREAN DISH: My father worked here as a banker for a couple of years, so I was born here. Singapore is brilliant because the food is so good. And the humidity enhances the taste of food — that’s why when you go to the seaside, food tastes better. I love stingray with chilli sauce. My Singaporean nanny used to cook this dish of fried chicken and rice which I particularly liked. No, it wasn’t chicken rice as you know it.
RESTAURANT: St John in London. It’s brilliant because it revived the traditional British menu. Chef Fergus Henderson uses trotters, tails, and pig’s cheeks — things which have been disappearing from British restaurants.
The Magnum Infinity is available at major supermarkets ($3.90 each; $10.90 a box of 6 mini bars).