I’ve had a long association with Gelato Messina, by which I mean that I have eaten a lot of their product. It’s research right?
Last year, I was lucky enough to have my Chilli Cherry Ripe recipe used in a limited edition ice cream flavour at Messina stores. I really needed to do some serious ‘research’ when that launched and you’ll be happy to know that my extensive investigations revealed that they indeed did a great job of translating my chocolate slab into gelato.
But last week’s Gelato Messina experience surpassed everything. I spent the day with Messina main man Donato Toce at their Sydney HQ in Rosebery.
The minute I walked in, I knew it was going to be a good day – look what greeted me:
First up, Donato showed me around their impressive factory, where wholesome ingredients are turned into fresh gelato bases in about five seconds flat. Then we made a video (soon to appear on Dani Valent Cooking) for Passionfruit Sorbet. Then I did a bit of gelato research – hey, I’m always on duty! And in the evening, we co-hosted a cooking class and that magnificent wall of Thermomixes got a serious workout.
It was a hands-on class with 13 Thermomixes and 26 participants. Was it noisy? Yes. Was it slightly mad and crazy. Uh huh. Was it awesomely fun? Definitely. We all made Indian curry from my upcoming Entertaining book (then ate it), then Donato and his chef Tom stepped people through a spectacular dessert of chocolate panna cotta in a pastry tart shell. The class finished with everyone making passionfruit sorbet with dry ice. It was completely ‘mad scientist’ and super fun.
Keep an eye out for more collaborations soon!
For inspiring Thermomix recipes and videos, including the hugely popular (and impressive!) Cucumber, Lime & Mint Dry Ice Sorbet, join me over at Dani Valent Cooking.
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