Francisco Migoya’s scientific experimentation with food has long been a point of inspiration for Giapo.
When Giapo approached Migoya about doing a July ice cream collaboration, Migoya accepted and the two chose the pine nut cone as their collab creation.
The pine cone is made of pine nut praline sorbet, moulded into a silicone pine cone-shaped mould. Giapo and Migoya used Pinoli pine nuts from the Marlborough and Temata fig jam.
