On 6 September 2019, the Gelato Festival Challenge stopped in Bangkok during the FHT – Food&Hotel Thailand trade show (Hall 103), where five Thai gelato artisans took part. Results were announced on 9 September.

The winning flavours

• “Summer Dream” by Nissaporn Sukontachart of Gelatique in Bangkok. Inspired by lemon tart, it tastes like vanilla custard but is full of citrus. Buttery cornflake pairs well with the creamy, citrusy gelato.
• “Happy Childhood Memories” by Marina Jonglertjesdawong of Tiftec in Bangkok. A gelato made with taro root and mascarpone, finished with a variety of Thai desserts.

Both winners go forward to the Asian Finals of Gelato Festival, scheduled for 2020 in Singapore. Entries are judged on flavour, structure, creativity and presentation, covering ingredient choice, recipe craftsmanship and the visual impact of the gelato.

The jury and the festival

The jury was made up of Marco Bruschweiler of the Committee World Cultural Culinary, Stephane Dabazach, a technical consultant, and Ittiake Kittungool, owner of Gelato, Gelateria Di Bangkok and Iceman.

Gelato Festival debuted in Florence in 2010, inspired by the first gelato recipe created by the architect Bernardo Buontalenti in 1559. It has spread artisan gelato culture for nine consecutive years, across Italy, then Europe, and since 2017 the United States, with its road to the Gelato Festival World Masters in 2021 still ahead.

What this means for gelato makers in New Zealand

The Thai winners drew on local flavours, taro and Thai desserts, to stand out, and the same approach works in any market. Majors Group supplies Carpigiani batch freezers and Rubicone ingredients to help you develop your own signature flavours, and Gelato University courses can sharpen your technique.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.