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Gelato Messina by Nick Palumbo by The Book Co
Gelato Messina, the cookbook, is beautifully illustrated and fully photographic, filled with the recipes that made this Sydney establishment so famous. The book is split into two sections one features basic recipes along with step by step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work, the second showcases Gelato Messina's spectacular gelati cakes and mini creations. Learn how to make your very own Dr Evil's Magic Mushroom with a Mini me on the side. Indulge in a Royal with Cheese, ice cream style, or try your hand at Gelato Messina's signature gelato cake, Hazelnut Zucotto. These recipes will challenge everything you believed about ice cream, but the results will be worth it. Since opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best gelati using only the freshest ingredients and to make everything from scratch. As they say, From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in house by our little team of mad professors. Gelato Messina take their gelati seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day. No more are the days of two scoops or three, Gelato Messina's cakes and ice creams are works of art in their own right. Hamburgers are reimagined using milk chocolate crackle gelato, an apricot egg along with compressed cucumber, the traditional black forest gateaux is reinvented as a futuristic sculpture, complete with kirsch semi freddo, amarena cherries and chocolate fondant gelato; and their unique take on the '80s classic, bombe Alaska is filled with raspberry sorbet and chocolate fondant, served on a bed of flourless chocolate sponge and finished with the finest Italian meringue. Gelato Messina isn't just different, it's out of this world.