There’s no time like the present for artisanal gelato, with long-time establishments and pop-ups alike diving in to a world of imaginative, and mouth-watering, flavour possibilities every other week.
For Gelatissimo’s Product Development Manager, Filiz Kaya, however, it’s just a regular day in the office. The gelato artist or “gelatist” (sorry) is the brains behind many of the chain’s most memorable flavours.
Despite it’s popularity there is still some confusion about what makes gelato so special – isn’t it just ice-cream?
Thankfully Filiz was happy to sit down and tell us everything about the gelato-making process and finally explain the difference between gelato and ice-cream.
This incredible chocoalte gelato and honeycomb terrine is a hit all year round.
How is gelato made?
An authentic gelato is made in-house, daily, Filiz says and it’s the practice they’ve carried throughout all the Gelatissimo stores.
“We send all our stores a kit box, so that everything is consistent quality across each store,” she explains.
“In that kit box, we send them things like brownie or cookie dough, so that is the element that goes into our gelato.”
Then, it’s as easy as adding fresh milk, churning it up in a gelato-making machine and whipping the additional toppings through.
You can make this easy chocolate hazelnut gelato at home in no time!
What’s the difference between gelato and ice-cream?
There are a number of attributes of gelato that differ greatly from ice-cream.
There’s the simple – things like using only fresh, natural ingredients – or, as Filiz explains, the healthiness aspect.
“We use milk in place of cream, so it is lower in fat and better for you,” she says.
Surprisingly, the lack of cream, along with a slow-churn rate, is what makes gelato so creamy and dense.
Compare that to your regular ol’ ice-cream, which is full of sugar and cream and has a more airy texture from being churned quickly.
“Because we make all our gelato fresh, in store daily, we have a better experience with mouth feel,” Filiz says.
“It’s silkier, less bitingly cold and how it tastes on the palette is exceptional!”
Is artisanal gelato just a fad?
We saw the rapid rise and fall of frozen yoghurt just a few years ago but is gelato heading for the same fate?
“I think that because it is a better product and that it tastes much nicer and smoother, I think it is definitely a preferred treat,” says Filiz.
“The likes of MasterChef and what have you are really highlighting the frozen treats and frozen desserts at the moment.
“It is a bit trendy and happening and I definitely think that gelato is here to stay for a while yet!”
