Gelato: Fresh Torch Ginger Flowers, Kochi Yuzu puree, and Tahitian Vanilla
The key ingredient of this flavour? Time.
We purchase Torch Ginger Flowers fresh from the market, boil it in milk and let it steep overnight. Afterwards we remove the flowers and create a custard while boiling Vanilla Pods to extract the most flavour out of gelato, and add in Yuzu puree from Kochi just before churning for that extra tang.
ALLERGENS
Dairy
SERVING SIZE
Your gelato will be packed in a 650ml takeaway tub (21oz). One tub serves approximately 8 to 10 small scoops.
BEST BY
We don't add any preservatives to our products, so the flavour of our gelato tends to change after time. We recommend consuming your gelato within two weeks for optimal freshness.
This tub of gelato is made from scratch by Singapore's National Gelato team, and only with natural ingredients.
Torch Ginger Flower, Yuzu & Tahitian Vanilla
When you get your ice cream, do take off the lid and keep it in the freezer for about 30 minutes. We use compressed foam for our takeaway tubs, so it will be hard for the ice cream to freeze back up with the lid on. You can close the tub afterwards!
When you're ready to eat your ice cream, do leave it in the fridge for approximately 15 minutes to soften.
