A lolly on a stick no longer cuts it – look to gelato artisans, award-winners and scholars for the trends gracing cool tables
Forget 99 flakes: ice cream is becoming a serious craft category. Mr Whippy is now ‘soft serve’; aperitivo gelato is on the rise (think negroni floats, vermouth sorbets); and ice cream sandwiches have become the punctuation mark of any good meal. Case in point: the Strawberry Shorty from Happy Endlings – strawberry cheesecake parfait, vanilla marshmallow, strawberry jam and 70% dark chocolate between layers of buttery brown sugar shortbread – makes you proud to be British. And it’s not just the UK pushing boundaries. The Gelato World Cup returned to Rimini earlier this year – with Singapore crowned world champion – while graduates of Carpigiani Gelato University approach gelato with the academic rigour it deserves. And when Corsica’s Mylos Hotel Cargèse opened last year, a major calling card was its collaboration with Pierre Geronimi – a maître artisan glacier whose creations have become destinations in their own right.
by Rachel Walker
