We love ice cream and the summer heat is giving us even more reasons to have a scoop. So when we received an e-mail to attend a gelato making class we instantly confirmed. We couldn’t pass up the opportunity make and eat our own ice cream, and of course to learn from Chef Miko Aspiras of Freeezer Burn, Scout’s Honor, Le Petit Souffle, etc…
We picked a table closest to the stage and the air-conditioning for the coolest seat in the room.
Each participant was provided an apron, which they let us take home. Laid out in the center of the table was a spatula for mixing, ingredients in glass bowls and an electric hand mixer, which Reyjohn was excited to use.
About Carte D’Or Gelato
Regarded as UK’s #1 Premium Ice cream brand for its use of quality sourced ingredients packaged in an affordable price point. Currently available in Italy, France, Russia, Brazil, and Turkey among many others.
Now, Carte D’Or is finally making its Southeast Asian debut with its new gelato range, and it starts here in the Philippines. Carte D’Or Gelato offers a lineup of flavours crafted with real Australian cream & only the finest ingredients sourced from all around the world.
“Carte D’Or Gelato was crafted with the idea of offering something that’s more than just ice cream,” says Carte D’Or Brand Manager Earl Keh. “We take pride in sourcing from only the best, no matter where it takes us: from Australian butter to pistachios harvested from South Australia and California; from Belgian chocolate to hazelnuts grown in Turkey.”
Each pint of Carte D’Or Gelato is crafted using real cream from Australia. Using real cream not only gives gelato its creamier texture but also its pure, clean taste. By using only the finest ingredients from all over the world, we achieve a truly authentic flavour experience. Compared to regular ice cream, there’s also less air that’s put into gelato, making the flavour even richer.
Carte D’Or Gelato will Launch with 4 flavours on May 23.
Gelato Making Class
We started by pouring in the Real Australian Cream in our large measuring container and throwing in the pre-measured portions of salt, sugar, and pistachio cream.
Reyjohn’s favourite part was the mixing! Although it only lasted a few seconds as supposed to painstakingly doing it manually and introducing air pockets in the mix. It has to be even colour of green.
Then were told to look at the TV screens as the camera crew followed Chef Miko who brought our pistachio mixes to the backroom kitchen were he showed us the pasteurisation process and the ice cream machine, which he demonstrated and shortly after, invited us in groups to spectate in person the freezing process. A few minutes of blast freezing our bowl of green goo is returned cooled and ready for some spatula action.
The last part is simply to fold (mix) the gelato with the crushed pistachio for extra texture.
The best part of course is when we get to eat our work. Oh my, It’s delicious!
Carte D’Or Gelato will be available in select supermarkets & convenience stores nationwide on May 23. Price starts at 295 PHP for 475mL.