Why choose between popcorn and ice cream at the movies if you can just have a popcorn-flavoured ice cream?
AUT University patisserie students today creamed their dessert test with mouth-watering ice creams, sorbets and gelato.
Hannah Gordon Sosich created a toffee, salted popcorn ice-cream, with a swirl of strawberry.
"It could definitely be served at the movies, I'd probably buy it," she said.
A sorbet made of balsamic vinegar, strawberry and cracked pepper was among the more peculiar creations.
The sorbet mastermind, Emma Robinson, said she loved creating new flavours in the kitchen.
"I had to balance the flavours so the balsamic vinegar wasn't overpowering the strawberry."
Students and a few selected guests were given the arduous task of eating the buffet before it melted away.
The ice cream flavours included chocolate and beetroot, maple syrup, banana and bacon, and pumpkin pie.
Course tutor Gilles Petit said the biggest challenge was avoiding the ice cream sludge nightmare.
"There's a sense of urgency as the ice cream melts while you're trying to shape it."
Students are given complete creative freedom to create their desserts for the desert buffet.
"It's giving them a taste of the old-fashioned ice cream buffet."
The buffet is an annual event for students in their first year of the university's two-year Diploma in Patisserie.
- © Fairfax NZ News
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