Food and Travel (UK) - - Hotels -

Put­ting the dolce into la dolce vita, Gelupo was the idea of chef Ja­cob Kenedy and gen­eral man­ager Vic­tor Hugo of restau­rant Bocca di Lupo. Their serve sits some­where be­tween ice cream and gelato: it’s more dense than the for­mer, yet lighter than the lat­ter. This is achieved by keep­ing the fat con­tent low and us­ing churn­ing equip­ment that mixes gen­tly as it freezes. This den­sity and the low fat lev­els de­liver a big hit of flavour with a very clean fin­ish. While it does the ba­sic flavours well (one scoop of bit­ter choco­late is never enough), the more outré con­coc­tions are where it really shines. We’re big fans of ricotta, cof­fee and honey, while their well-bal­anced sor­bets and the icy, slightly syrupy gran­i­tas are ab­so­lutely packed with flavour, too.

Fresh mint strac­ciatella.

To us at sum­mer means ice cream. We’ve gone from Ed­in­burgh to Hel­ston to dis­cover the best par­lours in the UK. So grab a scoop and help your­self


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