Time With Chef Ellie Bouhadana
AND THE DOUBLE SCOOP RECIPE
To mark the launch of Double Scoop, we asked one of our all time favourite creatives, Melbourne Chef Ellie Bouhadana to build a recipe inspired by the fragrance. Ellie joined us at Carmen Amsterdam for the Double Scoop launch, where the scent's story took shape around a rosemary salted caramel and a shared table.
Here, Ellie talks flavour, ritual, and shares her incredible Double Scoop inspired recipe.
FAVOURITE SMELLS
"Butter burning on the stove is a scent that I love."
"Also fresh green herbs ground together in a mortar and pestle with fresh garlic, flakey salt, capers, fennel powder and lemon is a flavour combination that I love."
YOUR FAVOURITE ABEL SCENT
"I love wearing Cyan Nori most days, as I love the salinity and freshness of it."
YOUR SCENT RITUALS
"I don't like anything too pretty. I want my perfume to make me feel clean, warm and a little sexy. Double Scoop makes me feel sweet and sophisticated."
ELLIE'S DOUBLE SCOOP RECIPE:
YOU'LL NEED —
- Full fat cream (the higher the fat percentage the better)
- Full fat milk
- A branch of fresh rosemary
- A good quality vanilla bean
- Egg yolks (about 3)
- Floral honey
- Tahini paste
- Toppings: crunchy praline, gooey caramel, elegant sesame tuiles
TO MAKE —
1. Make a light custard base with the cream, milk, egg yolks, tahini and honey, infusing the rosemary and vanilla bean into the liquid as it cooks.
2. Leave the mixture overnight to rest and build flavour. Sieve it the next morning.
3. Churn the base until it reaches a soft serve consistency, then freeze for a couple of hours to firm up.
4. Scoop and serve with textural toppings: crunchy praline, gooey caramel, and elegant sesame tuiles.
