By Tricitynews
Panchkula 08th
May:- A ‘Festival of
Gelatos’, has kicked off at Welcom Hotel Bella Vista, Sec 5, Panchkula. The
festival was formally announced by Manohar Reny Duddi, Executive Chef,
Contel (Welcom Hotel Bella Vista) and Vivek Khanna, GM, WelcomHotel Bella
Vista by holding a unique live demonstration, given by use of a ‘Pasturomaster’ machine which pasteurizes the
base of the gelato and makes it safe for consumption. Two kinds of gelatos being offered at the festival were
prepared using the machine. Later a gelato tasting session for media was
held, so as to provide them an experience of tasting authentic Italian gelato.
The festival is a novel way to counter the harsh North
Indian summer by giving gelato lovers a chance to savour a lavish spread of
regular, premium, exotic gelatos and even gelato desserts.
Vivek Khanna, GM,
WelcomHotel Bella Vista, said that we are probably one of the few hotels in
Northern India who own the necessary equipment to make gelatos. The
‘Pasturomaster’ machine cools down the Gelato mix and holds the base for a
period of 36 hours. We have batch freezers as well to make batches of gelato.
The equipment is imported from Carpegiani, Italy and is very expensive. We also
use authentic Italian mixes and flavors imported from Italy. The quality of
ingredients and infrastructure basically dictates the taste of the product.
As many as 16
flavors of gelatos are being showcased at the festival which include certain
unique & exotic flavors like Biscottino, Mango Yuzu, Red Velvet &
Whiskey Cream.
It is noteworthy
that Gelato more informally is called Italian ice cream, though there are a lot
of differences between the two. These were enumerated by Chef Duddi. Chef Duddi
explained that the main difference between a gelato and ice cream comes from
the ratio of milk to cream - ice cream contains more cream than milk, whereas
gelato is made with a greater proportion of whole milk to cream. Another
differential is how the mixture is churned. Gelato is churned at a slower speed
than ice cream, which creates a denser consistency since less air is whipped
into the mixture. Ice cream is typically served frozen, around 0 F, whereas
gelato is stored and served at a slightly warmer temperature, around 15 F. This
means gelato is not quite completely frozen, making the texture softer and
silkier than ice cream. Gelato has less fat and so is a healthier option.
Meanwhile the
festival is a paradise for authentic gelato lovers. In the regular section
French Vanilla, Cacao & Fragola flavors are there. In premium one can
choose between Mirtillo, Biscottino, Prima Fine, Alphonso, Mela Verte and
Cookies. Exotic has a varied platter comprising of Red Velvet, Mango Zuzu,
Dolce Latte, Monella, Ferro Rocher, Brownie and Whiskey Cream. Toppings are out
of this world and the sauces to go with your gelato are tempting. There is
availability of unique Gelato deserts for the connoisseurs. Vanilla Brownie
Delight, Sundaes, Banana Split , Chocolate Lovers Dream are worth biting into.
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