We start the collection with the very idea that this new range all stemmed from.. Ross walked in to the factory one morning and said “I want to create a new range of flavours that tells our story, a bit about our history, our creativity and our passion for quality.” When we asked him if he’d perhaps had a little too much coffee, he went on, “when I was a kid growing up at Kurralta Park in the 60s, every Sunday my mum would bake a Lemon Meringue Pie. It was our families’ tradition, and I couldn’t wait for Sunday afternoon for when I had finished my lamb and veg and it was time for our dessert. I love lemon meringue pie. Why can’t we have lemon meringue pie gelato?”, and because he is the boss, no-one argued and we got to work exploring ways to really capture this iconic flavor into a gelato.
The rest, as they say, is history.
When Gelato maker Shane was developing this flavor, he had to really get creative; “We originally used digestive biscuits to replicate the crust. However, we didn’t think it had enough ‘bite’, and mucked around with different biscuits until we came up with the short-bread, which also has a nice buttery taste when you bite it. I included a pinch of yoghurt powder to add some ‘tartness’ and the curd balances that out with some sweetness.”
The final product-Our traditional Sicilian milk and cream gelato base, infused with yoghurt powder, is mixed with lemon curd, and lemon juice. We then smashed in plenty of real meringue, and shortbread to replicate the crust straight out of nanna’s oven. We have done lots of internal taste testing (poor us!) and are quietly confident we have created something quite special (but don’t tell Ross he’ll get a big head).