Sunday, May 15, 2011

Gelatissimo in Trinoma


Gelatissimo is from Australia where they serve an authentic Italian gelato.  I've seen gelatos first on the shops/cafes in Boracay Isl. but I never tried to taste it.  Just last February, when I was in Trinoma Mall in Quezon City while walking along the Gelatissimo shop, I felt the urge to taste gelato for the first time.  Since we were four, we decided to try their Coppa Bambino.  As it was suggested by the crew of Gelatissimo serving us the free taste.  It is consisted of 32 mini-scoops of any choice of gelato.  And, for the price of 680pesos.  We agreed to the crew suggested it to us.  Actually, they let us taste for free almost all the gelatos there.  I even kept the small spoon because it's colorful and we almost have 50 of it already, just for the free taste of each gelato.  The crew of Gelatissimo Trinoma are all accommodating and pleasant.

                                                          (click & zoom for larger view)

Gelato (Italian pronunciation: [dʒeˈlaːto]; plural: gelati) is an ancient Italian frozen dessert, a far more recent variant of which is ice cream. As such, gelato is made with some of the same ingredients as most other frozen dairy desserts. Milk, cream, various sugars, flavoring including fruit and nut purees are the main ingredients.
Gelato is different from some ice cream because it has a lower butterfat content. Gelato typically contains 4-8% butterfat, versus 14% for ice cream in the United States. Gelato has a higher sugar content than ice cream. Dairy based gelato contains 16-24% sugar and water and fruit based sorbet contains 24-30% sugar. Most ice cream in the United States contains 12-16% sugar. The sugar content in gelato is precisely balanced with the water content to act as an anti-freeze to prevent the gelato from freezing solid. Types of sugar used include sucrose, dextrose, and invert sugar to control apparent sweetness. Typically, gelato and Italian sorbet contain a stabilizing base. Egg yolks are used in yellow custard-based gelato flavors, including zabaione and creme caramel. Non-fat milk solids are also added to gelato.
In Italy, the mixture for gelato is typically prepared using a hot process, which includes pasteurization. White base is heated to 85 °C (185 °F). Heating the mix to 90 °C (194 °F) is essential for chocolate gelato, which is traditionally flavored with cocoa powder. Yellow custard base, which contains egg yolks, is heated to 65 °C (149 °F). The gelato mix must age for several hours after pasteurization is complete for the milk proteins to hydrate, or bind, with water in the mix. This hydration reduces the size of the ice crystals, making a smoother texture in the final product. A non-traditional cold mix process is popular among some gelato makers in the United States. (Wikipedia)

This is how they make our Coppa Bambino

Unlike most commercial ice creams in the United States, which are frozen with a continuous assembly line freezer, gelato is frozen very quickly in individual small batches in a batch freezer. Churning during the freezing process incorporates air into the mix. The added air is called overage. Unlike most commercial ice cream, which contains up to 50% overage, the overage in gelato is low, generally 20-35%. Lower overage results in a denser product with more intense flavors.
U.S. ice cream, with a higher fat content, can be stored in a freezer for months. High-quality artisan gelato holds its peak flavor and smooth texture only for several days. That is only when it is stored carefully at consistent, low temperatures. (Wikipedia)

Gelatissimo, Trinoma Mall

4/F Trinoma Mall, EDSA cor. North Ave.
Quezon City, Metro Manila
(02) 915-9997



This is what left from our indulgence of 32 mini-scoops of almost different gelatos.  As for me, it is not advisable to order this huge Coppa Bambino if you're a slow eater and only 1-2 persons gonna eat that.  Because, even us four, we can't consume it all.  We even tried our best to finish it but we really can't.  Since, all the flavors are all mixed up and the taste is unusual.   Our mixed gelatos tasted very sour already.  I think what we got it wrong is that we added soured taste gelatos.  Well, next time, I guess, I will order all sweet variants of it.  This is gonna be surely suited for a fast eater person.  Someone that can consume before it melts down or be sure all the flavors you choose will compliment each other taste when combined.  Or else, you'll gonna end up like what happened to ours. :)

So far, I highly recommend gelato in Gelatissimo.  I am gonna assure you that you'll gonna love their different variants of gelato.  Their gelatos are wayyyy flavorful and creamy.  I also love their place in Trinoma, very comfy and great interior.  Best to hang out there with your friends.  My ultimate fave is the "American Chocolate".  For the first timer, try it by their free taste.  And, choose your fave flavor.  Have fun discovering your fave gelato. :)


rachelle said...

My name is Rachelle, I am working at Singapore.
We are currently giving away a free Webpage in PH (particularly for Restaurants/food chains).
May I ask permission to use your photos? Your blog's URL will appear on the photo
with clickable link back to your blog.

We are going to get photos of the restaurant/establishment that are in your blogs.
For instance, Gerry's grill is in your blog, then we will use Gerry's grill's photos to upload in Gerry's grill free webpage.
Mostly food photos. Interior and exterior of the restaurant are also fine if available. And again your URL will appear on it.

I hope to get a reply from you soon.

Many thanks!
Rachelle (webpage team)

Amazin' Grace said...

Yes, you can use my photos here as long as my blog's URL will appear on it. :)