Lemon cake fondant with raspberry jam

Everyone knows the Lemon Cake, but nobody knows exactly where the original recipe came from. It was probably first baked in England around 1700, but it has certainly conquered the whole world across cultural borders. Our Be my love is the gelato version of that. Refined with raspberry jam, this gelato tastes like a rollercoaster of flavors with a stark change between sweet and sour on the tongue.

Walnut with caramelized figs

Walnuts are part of human history and have been consumed for thousands of years. Our walnut gelato is made with enormous effort so that the intense taste of the nut comes into its own. In combination with caramelized figs, the gelato becomes soft and fruity, with the walnuts taking center stage with their “nuttyness”.

Salty caramel with Moscovado sugar

How do you get the bronze color? A mix of brown and orange. And how do you get the perfect caramel? There was once a “contest” between a Spaniard and a Frenchman for the best burnt sugar. In the end, neither of them won, as each rendered their own character distinctively and perfectly translated into caramel. We are now involved in this “competition” and creates his very own idea of caramel, also inspired by his past, where trips to Barcelona and Paris never lack the enjoyment of “Crema Catalana” or “Crème au caramel” or “Crème brûlée”.

Cheesecake with raspberry jam

I was a teenager and accompanied my father to a business meeting in Brooklyn. There was a coffee shop there that had a reputation for excellent cheesecake. From the moment I tried the cake, I wanted to open a whole cheesecake factory. The simple pastry with cream cheese was simply unforgettable. New York-style cheesecake uses heavy or sour cream to create a dense and visually smooth product.

Gelato made from Amaretto biscuits

It is believed that a young Italian girl revealed the secret of this pastry through her love for Moriondo, treasurer of the Savoy family. After settling in Mombaruzzo, Moriondo began to produce Amaretto biscuits. The addition of Armelline gave the biscuits a special touch, as it gave the Amaretto di Mombaruzzo a pleasant bitter taste. In this way, the sweet, bitter and fruity nuances came together in perfect harmony. Our gelato takes its inspiration from this, bringing to life the scents and flavors of traditional biscuit making and the magic that this pastry once brought to the streets of the village of Mombaruzzo.

It was a hot day at Kalo Livadi Beach in Mykonos and we where sweating to death when this yoghurt-lime mixture came to his rescue. My god that was good!! He hasn’t forgotten this fusion between Greek yoghurt and lime ever since, and that’s why he created “Dio Mio”.

“The Coffee Dude from Cordoba”

We are looking back to our experience In Mexico… This ice cream pays homage to Fernando, a coffeehouse owner in Carmel, where we enjoyed a good “cortado” almost every day during the time in Mexico. Fernando claims to serve 500 “Cortado” cups a day, using his own homemade “Crema” with the slow-roasted coffee, a cuvee of 83% Arabica, 17% Robusta from South America and Vietnam. The whole thing, sometimes pimped with a few ice cubes in a summery way, has pleasantly cooled hot days in Carmel. Inspired by Fernando, we has further developed the recipe for his gelato, mixed it with mascarpone and refined it with chocolate sauce. The dreamlike mixture is very gentle in the finish.

“Tonda Gentile del Piemonte” D.O.P.

Hazelnut from Piemont, with a thin shell almost completely filled with the hazelnut fruit. The gelato leaves an incomparable experience as it melts creamy in the mouth, releasing its crunchy intensity and delicate fragrance. The taste of Tonda Gentile, the intense flavor of Gran Torino is difficult to forget.