A DAY AT MESSINA'S

"Cause I've got a golden ticket. I've got a golden chance to make my way and with a golden ticket it's a golden day."  

(Willy Wonka and the Chocolate Factory, 1971)

I know exactly how Charlie Bucket felt when he visited Willy Wonka's infamous chocolate factory, because I went to visit Australia's best makers of gelato yesterday. Although instead of a golden ticket it was an email confirmation... 

We gathered at the Surry Hills store on an early Saturday morning, where a shuttle bus was waiting to take us to their tiny factory in Rozelle, right next to Adriano Zumbo's. 

Donato Toce, the head chef and co-owner (pictured below) gave us a '101' on how to make gelato and shared some of his secrets and science behind their creations. Donato gave us a few demonstrations on how to make a Tiramisu gelato and a lychee sorbet which we got to taste.

Their factory is bursting at the seams, where they produce something like a tonne of gelato and up to 110 gelato cakes a day!  MIND BLOWN! Check out their To Make list on the whiteboard behind Donato - 180 litres x 9 flavours! With two of those being salted caramel, their most popular flavour. You can see why they are soon moving to a larger factory based in Rosebery, where they will be setting up a factory outlet! Woohoo!

All of their gelato originates from that tiny factory and is distributed throughout their numerous stores across Sydney and their store in Melbourne, where they are chilled and churned on site. We were told about the upcoming expansion of the Messina empire with future stores being developed in Miranda (NSW) and Coolangatta (QLD). 

Meanwhile we were fed a 5 course degustation menu all featuring gelati.
First off the bat was the Strawberry and Rhubarb fields forever, featuring caramelised rhubarb, compressed strawberries, baby basil, strawberry sorbet and dry caramel powder.



Second was the BHP, with a banana mousse, burnt honey gelato, fresh pear and pate sable. This was my favourite, the flavour combinations so subtle yet so complementary. 

Then we Oooh and Aaah'ed over the bowls of the Crunchies, which was so decadent and delicious and left us giggling looking at each other's gold-stained lips.

Another degustation delight was the Roll it and Fold it with a smooth mango sorbet, a refreshing apple and orange blossom creme leger, croissant crunch and croquant. 

And the final item on the menu was the Fra...what's going here... - which was probably the most interesting (but least visually enticing, if I have to be picky) of the lot - with a Pecan gelato, radish cream served on a Japanese sponge.

We watched on as the head pastry chef prepared his final touches for  the Willy Wonka inspired Dr Evil's Magic Mushroom gelato cake. I was mesmerised by the oozing red glaze being poured over the hemisphere of chocolate gelato. Isn't it just divine?!

If any of my nearest and dearest are reading this, let it be known that my birthday is coming up (cough cough HINT HINT HINT wink wink... (Hmm, subtle)

A cross section diagram  of Messina's amazing creation (Image from Gelato Messina)

TROPICAL GREEN : Lychee + Coconut Ice Cream

I'm sorry for my long unexplained absence. All the blame can be directed towards these two very distracting fluff balls. But I can't stay mad, just look at them!

A few weekends ago, my girlfriends (that I mentioned in my Salted Caramel post) joined me for a very sugar-filled brunch with the following menu:

Cheese & crackers with a delicious Kasundi relish (that my dad's neighbour made)

Pandan waffles served with a Lychee and Coconut Ice Cream and last but not least 

Momofoku's famous Crack Pie.

Thanks to the girls for my amazing waffle maker, which they gave me for my birthday. It has been getting a good work out! And special thanks to Julia for giving me the Crack Pie kit all the way from New York! I understand why that it's called that - it was so addictive! I loved the oat-cookie crust and the golden-syrupy, sticky, buttery filling.

The Pandan from the waffles, the Lychee and Coconut were a beautiful flavour combination and didn't seem over-power each other. I achieved a good balance of lychee and coconut flavours by using half cream and half coconut cream.

Unfortunately lychees are not in season so I used tinned lychees, which worked well and still gave a strong flavour.

LYCHEE & COCONUT ICE CREAM

Recipe adapted from The Ultimate Ice Cream Book's Pineapple Ice Cream

Makes about 1litre

Ingredients:

• 1 tin (approx. 500g) lychees, drained (Hint: why not save the juice for ice poles!)
• 1/2 tsp salt
• 1 cup sugar
• 1 cup milk
• 3 large egg yolks
• 1/2 cup heavy cream
• 1/2 cup coconut cream

Method:

• Blend the lychees and salt until smooth.
• Combine the sugar and milk in a medium-sized saucepan and heat on low, stirring until the sugar dissolves and the milk starts to boil.
• Separate eggs and beat the milk mixture into the egg yolks.
• Pour mixture back into saucepan and heat on low, stirring constantly with heat-proof spatula until the custard thickens slightly.
• Remove from heat and pour the hot custard mixture through a strainer into a large bowl. 
• Allow mixture to cool slightly, then stir in the lychee puree and creams. 
• Refrigerate mixture until cold then use your ice cream maker on desired setting to process the mixture and churn.

THE PINK LADY - Watermelon & Rose Sorbet

 It has been a really hot and humid start of April with plenty of rain and storms. I think I am in denial about this crazy weather, wishing it was still summer. I only made it to the beach twice!

Here is a refreshing, tropical dessert for those of you who are relishing in the sun right now. It was one of the easiest sorbets / ice creams / gelati I have ever made, thanks to my good friend, the blender.

I was inspired by the famous Strawberry Watermelon Cake with Rose Scented Cream by one of my favourite Sydney bakers, Black Star Pastry. Except mine was a much more simplified version of their beautiful and complex creation. I added a tiny splash of Rooh Afza, which is a cordial made from fruits, herbs & vegetable extracts and originally comes from India. The Rooh Afza has a really strong rose flavour, so just a capful added a nice hint. We usually use Rooh Afza to make delicious Lassi (yoghurt-based) drinks.

I really loved the pretty colour of this sorbet and it's sweet and floral flavour. Next time I think I'll add some mint and strawberries. Perhaps some vodka if I'm feeling devilish!

If you don't have an Indian grocer nearby, you could substitute Rooh Afza for rose essence and add sugar to taste.

WATERMELON & ROSE SORBET

Recipe adapted from A Sweet Pea Chef's Watermelon Sorbet

Makes about 1litre

Ingredients:

• 1 1/4 cup sugar
• 1 1/4 water
• 6-7 cups chopped fresh seedless watermelon 
• 3 tbsp fresh lime juice (approx. 3 1/2 limes)
• 1 tsp Rooh Afza / Rose essence / Rose water

Method:

• Add sugar and water to a medium-sized saucepan and bring to the boil.
• Reduce the heat and simmer once the sugar is dissolved. Remove from heat and place in a large bowl to cool.
• Put the watermelon pieces and the lime juice in a blender or food processor. Blend or pulse until the mixture is completely pureed.
• Pour watermelon mixture over a fine mesh strainer to remove any seeds or extra pulp and stir with sugar mixture.
• Cool mixture completely then use your ice cream maker on desired setting to process the mixture and churn.

But I don't have an ice cream maker!

Never fear!

• Freeze chopped watermelon pieces.
• Add sugar and water to a medium-sized saucepan and bring to the boil.
• Reduce the heat and simmer once the sugar is dissolved. Remove from heat and place in a large bowl to cool.
• Put the frozen watermelon pieces, the lime juice and cooled sugar-water mixture in a blender or food processor. Blend or pulse until the mixture is completely pureed.

STINK IT UP Durian Gelato

Underarms, rotting garbage, stinky feet... 

These are just a few common descriptions for the oh-so-pungent smell of the Durian fruit. If you've never smelt or tasted Durian, then you're in for quite the experience! The smell is so bad, that it's even banned in some public places in Asia (where it is the most popular) and even hotels, as the smell travels through the air conditioning. 

Normally I would say that with Durian, you either love it or you hate it. But in the form of an ice cream, the lines become blurred. I did not enjoy eating Durian as a fruit...at all! I think this photo (my friend Jess calls, "the Durian face") sums it up very well (that's me on the left). 

The Durian Face

But as for the ice cream version, once you got past the smell, it was actually decent! The ice cream was predominantly made from coconut cream, which gave the flavour more balance. I added a touch of pandan essence (which, FYI, is NOT made from Panda, ANTON!) The pandaN essence gave the ice cream a much nicer colour than the original Durian colour (see the final image below) and a hint of delicious pandan flavour. Check out my radioactive-looking Pandan gelato I made previously - here. 

Durian is not easily found fresh here, in Australia. You can usually get the frozen variety (in its husk or just the flesh in a tray) from Asian grocery stores, which is what I used for my ice cream. And you can trust me when I tell you it did not lose any of it's flavour or fragrance.

STINK IT UP. DURIAN ICE CREAM

Recipe based on Summer Quencher's  Es Puter Ice Cream

Makes about 1.5 litres

Ingredients:

• 3 tins of coconut cream (400mL) (I used 1 tin of coconut cream and 2 tins of coconut milk)
• 1/2 tsp salt
• 1 tsp pandan extract
• 150 g sugar
• 1 tbsp cornstarch, diluted with 3 tbsp water
• 200 g durian, roughly minced

Method:

• Mix coconut cream, salt, and sugar in a saucepan, then cook over medium heat  and keep stirring until boiling.
• Add the diluted cornstarch and mix well. Remove from heat.
• Sacrifice a blender that you don't mind getting too stinky and blend your durian until smooooooth.
• Add the pandan essence and durian to cream mixture.
• Use an ice cream maker on desired setting to process the mixture and churn.
• Clean everything very thoroughly and air out your house!!!

But I don't have an ice cream maker!

Never fear!

Follow the Method listed above and put the mixture in a container with a lid, then leave the mixture in the refrigerator for 3-4 hours. Mix, then move the container to the freezer, mixing well every hour for the next 3 hours to get air into the ice cream.

PAVULOUS White Chocolate Ice Cream with Pavlova & Passion Fruit

Around Christmas I always get really greedy, especially when it comes to buying a Pavlova.

One Christmas, my little family of four bought a massive Pavlova, with a recommended serving size of no less than twenty four! Last Christmas I bought a standard size - still pretty huge for just two people. It took us ages to get through that mammoth Trifle, which I posted awhile back. So my lonely pavlova was sitting in my pantry for a month, yearning to be eaten. Then before you know it, it was Australia Day - the day to celebrate the Pavlova. 

What is a Pavlova, you ask! It's Australia's favourite dessert - a light and airy dessert with a  sweet foamy texture and a delicious crunchy meringue on the outside. The best way to serve your Pavlova is to keep it simple. Traditionally, it's laden with freshly whipped cream and then garnished with fruits of the season. We Aussies typically eat a 'Pav' in Summer, so berries, mango and passionfruit are popular choices for toppings.

I was really happy with the white chocolate, passionfruit and Pavlova combination. The passionfruit gives a sour kick to help balance the super sweet flavour of the Pavlova and white chocolate. I can judge its success by the very short duration it lasted in our freezer!

I would be happy just eating a white chocolate ice cream on its own. The straining of the custard over the finely chopped white chocolate made the ice cream super smooth and it's creaminess would even make the Milky Bar Kid very proud.

WHITE CHOCOLATE ICE CREAM
Recipe based on David Lebovitz's  White Chocolate Ice Cream

Makes about 1 litre


Ingredients:

• 2/3 cup (130 g) sugar
• 1 cup (250 ml) whole milk
• 1 cup plus 1 cup heavy cream (500 ml, total)
• 8 ounces (230 g) white chocolate, finely chopped
• 5 large egg yolks
• 1 enormous Pavlova (if you want to make one, I recommend this recipe)
• Passion fruit pulp - use 4-6 passion fruits.

Method:

• Place finely chopped chocolate pieces in a large bowl and place a mesh strainer over the top.
• Warm milk, sugar and salt together in a medium-sized saucepan.
• Separate the egg yolks into a medium-sized bowl and whisk.
• Take the saucepan off the heat and very slowly add the egg yolks, whisking constantly.
• Stir combined mixture constantly over medium heat, scraping the bottom and sides regularly with a heatproof spatula. Heat and stir until the mixture thickens and coats the spatula.
• Pour custard through the mesh strainer over the white chocolate and stir until the white chocolate has melted.
• Once the mixture is smooth, whisk in the cream.
• Let mixture cool in an ice bath and/or chill the mixture in the fridge.
• Churn in your ice cream maker according to manufacturer’s instructions.
• Smash in the Pavlova and passion fruit pulp and serve.

A PINT OR TWO - Stout Gelato + Chocolate Stout Gelato

Well aren't you lucky, getting the Gelatosmith's two-for-one deal today! I received a very generous donation of home-brewed Stout beer from a work friend. I put the bottle to good use, making both a Stout and Chocolate Stout gelato. I feel glad to be on the same team as this friend, as she hand-picks the beer selection for our work celebrations, ensuring that we always have the best craft brews!

This isn't the first time I've snuck some booze into my gelati creations. You may recall my Chamberry Sorbet - a blackberry sorbet with a dash of Chambord liqueur, which gave the sorbet a refreshing kick.

For those of you who aren't familiar, Stouts are a type of beer that is usually dark in colour and is made using roasted malt or barley, hops, water and yeast. They are generally a bit more alcoholic than lighter beers. Their malty flavour lends itself well to chocolate flavour combinations.

Home-brewing seems to be all the rage at work. And from all the beer I've sampled, I can safely assume that all engineers are naturals at home-brewed beer! I've tried home-brewed lagers, stouts and even (alcoholic) ginger beer.

The best thing about home-brewing is collecting the bottles, the perfect excuse to get your drank on!

I was so happy with how the gelati turned out! Aside from the amazing flavour of the stout, the success was also largely due to the fresh duck eggs I sourced from another lady at work. These enormous eggs came from a farm in the North-Western Sydney. These were the freshest eggs I have ever tried - the egg white was crystal clear and the yolk was such a vibrant yellow.

I preferred the Chocolate Stout gelato over the Stout gelato, which had a more subtle beer flavour. The Stout gelato had a very strong beer flavour and was slightly bitter. So with my sweet tooth, I naturally drifted more towards the Chocolate Stout gelato, which had a delicious and rich malty-chocolate flavour.

STOUT GELATO
Recipe based on Saveur's Stout Ice Cream

Makes about 1 litre


Gelato Ingredients:

• 3/4 cup sugar
• 1 tsp. vanilla extract
• 1 1/2 cups Stout beer
• 2 cups heavy cream
• 6 egg yolks
• 1/2 tsp. salt

Gelato Method:

• Separate eggs and whisk egg yolks in medium saucepan.
• Add and whisk in sugar, salt then cream to saucepan, whilst heating over medium heat.
• Heat until the mixture thickens and coats the heat-proof spatula. This should take about 4 minutes. 
• Strain the mixture through a fine mesh before whisking in the stout beer and vanilla. 
• Let mixture cool in an ice bath and/or chill the mixture in the fridge.
• Churn in your ice cream maker according to manufacturer’s instructions.

CHOCOLATE STOUT GELATO
Recipe based on David Lebovitz's Guiness Milk-Chocolate Ice Cream

Makes about 1 litre


Gelato Ingredients:

• 200g (7 ounces) chocolate, finely chopped (I used dark chocolate, but milk chocolate works well too)
• 1 cup whole milk
• 1/2 cup sugar
• pinch of salt
• 4 large egg yolks
• 1 cup heavy cream
• 3/4 cup Stout beer
• 1 teaspoon vanilla extract

Gelato Method:

• Place finely chopped chocolate pieces in a large bowl and place a mesh strainer over the top.
• Warm milk, sugar and salt together in a medium-sized saucepan.
• Separate the egg yolks into a medium-sized bowl and whisk.
• Take the saucepan off the heat and very slowly add the egg yolks, whisking constantly.
• Stir combined mixture constantly over medium heat, scraping the bottom and sides regularly with a heatproof spatula. Heat and stir until the mixture thickens and coats the spatula.
• Pour custard through the mesh strainer over the chocolate and stir until the chocolate has melted.
• Once the mixture is smooth, whisk in the cream, then Stout and vanilla.
• Let mixture cool in an ice bath and/or chill the mixture in the fridge.
• Churn in your ice cream maker according to manufacturer’s instructions.

Time to make gelato, OH YEAH!

MESSINA CARNIVALE at the Sydney Festival

For my peeps and homeboys in Sydney, it's time again for the annual Sydney festival. One of the highlights of the festival for a gelato-obsessed individual, such as myself, is 'Il Carnivale di Gelato Messina'. This pop up stall is one of the largest and most frequented attractions that is featuring in Hyde Park over the next few weeks.

There's so much to see in Sydney lately. We started the day by seeing the Exxopolis inflatable maze by the Architects of Air (Alan Parkinson). It's one of the coolest things I've ever experienced! There were so many pretty colours and it was such a novelty being inside an inflatable room. It got pretty hot so we cooled off with some artisan icy poles by Liana Raine. My Blueberry Mint icy pole really hit the spot.

Cooling off with Liana Raine icy poles (L to R: David having a Watermelon Lemonade, Jess having a Blueberry Mint and Aniket having a Strawberry Cream)

For those not in the know, Gelato Messina is somewhat of an institution in Sydney. It is THE place to go for a good gelato. A friend and I tend to judge a good weekend based on the number of gelati we had at Messina. And consequently, how many gym classes we need to do that week to make up for that number.

In fact, I'm such a fan of Messina that I'm taking a Gelato Appreciation class in October! Only 272 days to go...

Me and my beloved Messina.

Our next stop was the Messina Darlinghurst shop, where I was well behaved, only ordering one scoop of their Honey Pot special. Ordering just the one scoop because I had my heart set on some serious gluttony at the Sydney Festival. I got loads of crunchy honey-comb, which was mixed into a rich milk chocolate, honey and coconut gelato. Divine!

When I finally reached Hyde Park and assembled a group of friends, we went straight to the Messina tent and ordered the lot, well almost!

Perhaps we went a little Messina crazy?!

The Messinawiener

The Messinawiener resembled a Dagwood Dog and was made from a maple syrup gelato, fried in a pancake batter and dipped in a superb plum sauce. I would love to have seen Messina's take on the great Aussie Chiko Roll - perhaps next time?!

Left: 'So Wrong It's Right' Sideshow Sundae. Right: Yeeah Dawg

Next was the Yeeah Dawg! - a hot dog (or as my better half would say, hawdawg) made from a sweet finger bun with a milk chocolate gelato 'sausage' with passionfruit 'mustard', raspberry 'ketchup', buttercream 'mayo' and coconut 'onions'.

The 'So Wrong It's Right' sundae was probably my favourite, in terms of flavour. This Sideshow Sundae was made from cheesecake gelato with potato chips, duck fat caramel and bacon marshmallow. I couldn't really taste the bacon flavour but the duck fat caramel was awesome. I imagine Elvis would have liked this one too and then he would have curled his lip a few times, saying 'Uh huh'.

The Gelatoffee Apple

The Gelatoffee Apple, which was a green apple sorbet coated in milk chocolate and then glazed in a red candy apple finish, which apparently tasted like redskin lollies! Yum!

The gorgeous Alira also approves!

So if you're in Sydney, get yourself to Hyde Park before the Festival ends on the 27th of January. There's even a jumping castle (in the shape of Stone Henge!) for you to burn off all the gelati goodness. We all had so much fun!