Gelato design at Christmas

The culinary geniuses at Sydney’s Gelato Messina have released an amazing new gelato design in time for Christmas – a giant Christmas bauble which they are calling “Michael Baulblé”.

Michael Baulblé by Gelato Messina is a giant chocolate and ice cream Christmas bauble. Photo: supplied
Michael Baulblé by Gelato Messina is a giant chocolate and ice cream Christmas bauble. Photo: supplied
Michael Baulblé by Gelato Messina served up. Photo: supplied
Michael Baulblé by Gelato Messina served up. Photo: supplied

A gold-dusted chocolate shell hides a spherical ice cream cake flavoured with burnt butter and gingerbread, with pear mousse and fruit mince florentine, and is served with vanilla brandy custard.

“Designing gelato cakes is our version of art,” says the Gelato Messina team. “Each elements comes together to (hopefully) make something look, and taste beautiful. At Messina we love experimenting with new shapes, colours and textures to create something special.”

Just take a look at what happens when you cut into this gelato design delicacy in the video below.

Available via special order from Gelato Messina’s website and can be picked up from select stores in NSW (Rosebery, Miranda and Parramatta), Victoria (Fitzroy) and Queensland (Coolangatta).

More at Gelato Messina

Design and food: new concepts in edible growth

By Penny Craswell

Growing your own food has become a movement worldwide, with city-dwellers getting up close and personal with their food for the first time since food technologies made food production and distribution on a global scale possible. Designers are taking this one step further, addressing food futures and working with the community to create new ways of growing food.

Chloe Rutzerveld Edible Growth with mushrooms and greens
Chloe Rutzerveld Edible Growth with mushrooms and greens

Dutch designer Chloe Rutzerveld is addressing food futures by thinking small, as she relates in her talk at Ninety Minutes of Frame in Amsterdam. Using a personalized 3D file, Rutzerveld creates a small lattice shape in pastry or pasta, adding seeds, spores and yeast, with the resulting object developing and growing over five days into a delicious, edible and beautiful object.

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