By locadmin
It’s creamy, silky and decadently delicious. Yes, it’s the stuff that gelato (and some dreams) are made of. And it makes you sigh with contentment too! As frozen treats go, the gelato is the crème de la crème of the ice cream pecking order. Adding the “less fat” into the equation makes it all the more desirable over the ubiquitous ice cream. Let’s dig deeper into this luscious treat, starting with a fun throwback.
SCOOPING BACK
Here’s a fun fact – the modern gelato was an accidental invention by Bernardo Buontalenti from Florence, Italy, who was a famous 16th century architect. Although there have been debates as to the actual origin, this one remains a stronghold. Apparently, Bernardo invented the gelato alla crema, an egg-cream flavoured gelato whose recipe have been in circulation since the 1600s. Others claim that the breakthrough was from alchemist Cosimo Ruggieri during a courtly cooking contest held by the prominent Medici family.
Going back further to the Middle Ages, icy treats were already being made in Sicily, Italy. A knowledge of making sherbet (icy dessert) imparted to the Sicilians by the ruling Moors. So not much surprise in the ice cream revolution department as it evolved to the modern gelato. Recipes and methods passed down from generations, tweaked and tested till it morphed into the decadent 21st century gelato that we all enjoy today.
THE KITCHENOMICS
Now what’s in the gelato that regular ice cream falls short of? Lots of milk, less cream and mostly void of eggs. Then churned at a slower speed with less air incorporated. The result – a smoother, creamier yet dense and more flavourful frozen dessert. The dynamics of the mixture gives you that robust mouthfeel in terms of taste and texture with every bite. Salivating yet?
Once the gelato is made it is kept at a warmer temperature, at about -9°C than ice cream which is stored at about -17°C. So even though it’s denser, it’s still more pliable to be managed from kitchen to mouth. It is also less tongue-numbing and lesser butterfat coating your palate, which allow flavours to emanate.
ARTISANAL BOOM
The sweet flavour of success came in a bespoke gelato wave almost a decade ago. Tapping into a fast- growing health conscious and custom-made market, the creativity of infinite gelato flavours, both drool-worthy and unusual, have made artisanal gelato part of the daily urban lifestyle. From durian to hojicha, hot sauce to sweet basil, take your pick of either sweet or savoury flavours that are meant to create word-of-mouth buzz. Literally.
Artisanal gelatos are even being made available through commercial retail to give gelato lovers like you a more convenient option for a premium decadent fix. Cool packaging also come into play as Instagram-worthy snapshots are ideal in giving social media posts a yummy “it-factor” boost.
The world of frozen icy treats will never cease to amaze with bold new flavours, innovative designs and clever packaging. Whatever type of gelato you may choose, it will guarantee to put a smile of satisfaction for just a few delectable moments.