Dairy-free delights
A boutique gelato business has scooped a win for its creamy dessert made without cream
Hannah Wood signs off as a Gelato Fanatic in her email signature. She’s so keen on the stuff she studied at a gelato university (yes, there is such a thing) in Bologna, Italy. She’s passionate about introducing Kiwis to the indulgent flavours and almost creamy elastic texture of gelato through her business Little ’Lato. “I want to get New Zealanders ruined for ice cream. That’s my goal — to get them hooked on gelato instead.”
Although it may appear to be creamier than ice cream, gelato has a lower fat and cream content and isn’t classed as such. Little ’Lato furthers things by offering a range of dairy-free gelatos, including Mango Lassi, which scooped the top prize in the Free-From category for dairy-free, gluten-free, sugarfree or vegan foods.
“Just, yum. We love it and are blown away by the flavour,” said the judges. “Great balance, not too sweet with a fab texture. Nailed it!”
The Free-From category was fiercely competitive. Little ’Lato also picked up a gold medal for its Peanut Butter Chocolate flavour, silver for Coconut Caramel Cashew Nut and a bronze for Passionfruit & White Chocolate in the same category.
Mango Lassi, made with coconut milk, was one of the first flavours Hannah created when she was playing with the idea of leaving her job at a big ice cream maker.
“I used to take gelato to flat parties for my friends to taste-test. I had some gluten- and dairy-free friends who wanted something with more substance than sorbet and a little more equivalent to ice cream.”
Little ’Lato can now be bought in tubs in selected retail outlets and by the scoop at select parlours nationwide.
“We’re growing, but we’re still a little company, and there is only two of us full-time. It’s funny, I have made more than 400 flavours of gelato to date, but that Mango Lassi has been one of our top flavours since the early days.”