Remeo Gelato: A Taste of Italy in London

I felt like I just won the jackpot when Remeo messaged me to say that I’d won five jars of their gelato in flavours of my choosing! While I’ve seen their gelato sold in shops (found in Waitrose, Ocado, Whole Foods) before, I’ve never tried them so this was a great chance to try out their flavours. They also have sorbets (mango and lemon) which I’m definitely going to try at some point in the future.

I was impressed with the quality of the packaging and the fact that you can reuse the jars! Hope Remeo won’t mind when I end up storing my homemade ice cream in them 😜

A big thank you to Remeo for choosing me as the winner – here are my thoughts on their gelatos…

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No.1 Caffe Espresso

Although I don’t drink coffee that much, I love the smell of freshly ground coffee beans and that same earthy aroma greeted me when I opened this jar of gelato.

I really liked the lovely balanced coffee flavour of this gelato, which apparently is made with 26% liquid espresso – it wasn’t too sweet and had just the right amount of bitterness.

The gelato itself was very smooth, although I slightly struggled to scoop it (even after leaving it outside the freezer for a couple of minutes).

Overall: 7/8 scoops

No.2 Vaniglia del Madagascar

This gelato had a very light vanilla flavour, tasting more like milk than vanilla, and was a bit too sweet for my liking. I personally prefer a creamier ice cream with a stronger vanilla flavour, but Remeo’s version is still delicious served with fresh summer berries!

Overall: 6/8 scoops

No.3 Dark Chocolate 72%

Chocolate desserts are my absolute favourite and this dark chocolate gelato didn’t disappoint πŸ˜ƒ Made with 72% dark chocolate, the gelato tasted incredibly velvety and rich.

Dark chocolate can be tricky to work with in ice creams and sorbets as sometimes end up leaving a slightly gritty texture or acidic aftertaste, but there were none of these issues in Remeo’s gelato!

Overall: 7/8 scoops

No.5 Pistacchio Siciliano

Another wonderfully smooth gelato with a delicate and nutty flavour. I’ve tried making pistachio in the past and it’s tough to get the balance of the nuttiness and creaminess right – like their vanilla gelato, Remeo keeps the flavours quite subtle but I think it works nicely for this pistachio gelato.

Overall: 6.5/8 scoops

No.6 Stracciatella di Bergamo

This beautiful gelato had a subtle and balanced milk flavour which wasn’t too overpowering. I loved the generous amount of chocolate shavings which wasn’t too sweet nor too bitter. The chocolate shards added a really satisfying crunchy texture to an otherwise very smooth and creamy gelato.

The gelato melted quite quickly, but this wasn’t a major issue as we scoffed down our scoops even faster! This was our favourite flavour and the first jar to be finished – would highly recommend this flavour to all gelato-lovers πŸ˜‹

Overall: 8/8 scoops

Many thanks again to Remeo for supplying me with these delicious treats at the peak of the British heatwave. Really authentic Italian gelato (and as good as the scoops I’ve had in Rome, Florence and Venice), so I definitely recommend trying some of their flavours!

Molten Dark Chocolate Cakes

One of my favourite desserts growing up was the lava cake. It always fascinated me how one dessert could be solid on the outside but warm and gooey on the inside 😍 Having only eaten this dessert at restaurants or bought from shops, I just assumed that it would be too hard to make… until I actually searches up the recipe!

The recipe for this cake is actually really simple – the important part is getting the timing right when the pud is in the oven.

Ingredients (makes 2)

  • 40 g dark chocolate
  • 40 g milk chocolate
  • 75 g unsalted butter, and extra for greasing
  • 42 g caster sugar
  • 2 eggs
  • 1 tbsp flour
  • Cocoa powder, for dusting
  • Mixed berries, to serve
  • Ice cream, to top

Directions

  1. Prepare the ramekins. Generously brush the ramekins with melted butter and chill in the fridge / freezer. Repeat this step again so that there are two layers of chilled butter coating the ramekins. Finally, dust the inside of each ramekin with cocoa powder.
  2. In a large bowl over gently simmering water (don’t let the bowl touch the water though!), melt together the chocolate, butter and sugar.
  3. Whisk the eggs for 2-3 minutes.
  4. Gently incorporate the eggs into the chocolate mixture.
  5. Fold in the flour.
  6. Divide the batter between the ramekins.
  7. Chill in the fridge for at least 30 mins, preferably longer. You can freeze the cakes at this stage if not cooking them immediately.
  8. Preheat the oven to 200Β°C / 180Β°C fan / 390Β°F.
  9. Bake the cakes for 8-10 minutes, until the top appears to be just cooked. I would check the cakes at 8 mins and put it back in the oven for 1 minute, before checking again to see if they are ready.
  10. If cooking from frozen, add on 5 minutes to the baking time.
  11. Let the cakes cool for 3 minutes.
  12. To release the cakes, place a plate over the top of the ramekin, turn it over and gently lift up the ramekin. Use oven mitts or a tea towel as the ramekins will be hot!
  13. Serve immediately with a scoop of ice cream, mixed berries, or just a dusting of icing sugar.
  14. Enjoy!

(Recipe adapted from BBC Food)

It may take a few goes to get the cake just right, as ovens will always vary slightly. But let me tell you it is so satisfying when you do get it perfect and the rich chocolate flows out.

I’m planning to try some other flavour combinations for this classic lava cake – matcha & white chocolate, or salted caramel? Let me know your suggestions in the comments!

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Chocolate & Banana Loaf Cake

Happy February! It’s been extra cold, wet and windy this past weekend in London and this recipe was the perfect remedy! I love banana bread in its original form (is it called a bread to hide the fact that it is a deliciously buttery and perhaps not-so-healthy cake?) but adding chocolate makes this bake absolutely divine.

If we’re being honest, this is just a chocolate cake that’s super rich and kept moist and sweetened by the bananas. Again, like most loaf cakes, this is a simple recipe that gives an incredible result.

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Ingredients

  • 175 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 4 tbsp cocoa powder
  • 125 g caster sugar
  • 125 g unsalted butter, melted
  • 3 medium ripe bananas
  • 3 large eggs, 2 separated
  • 50 ml milk
  • 100 g milk chocolate chips

Directions

  1. Preheat the oven to to 160Β°C / 140Β°C fan / 325Β°F.
  2. Line your loaf tin with parchment paper.
  3. Sift together the flour, baking powder, bicarb, cocoa powder and add in the caster sugar. Mix well.
  4. Mash the bananas to a lumpy pulp using a fork.
  5. Combine the mashed bananas with the melted butter and eggs.
  6. Gently whisk the wet mixture so that the ingredients are well-incorporated.
  7. Fold together the wet and dry mixtures. Add in the chocolate chips.
  8. Scrape the cake batter into the loaf tin.
  9. Bake for approx. 1 hour 15 minutes, or until a skewer comes out clean.
  10. Enjoy!

(Recipe adapted from bbcgoodfood.com)

The Most Indulgent Triple Chocolate Brownies

Prepare yourselves. This post isn’t for the faint-hearted or the health-conscious. But, this is perfect if:

  1. Chocolate is a part of your everyday diet and you probably couldn’t live without it;
  2. You’ve had a bad day and need a pick-me-up;
  3. You’ve had an amazing day and need a reason to make it even better;
  4. You love rich, dense, chocolatey desserts.

This is perhaps the best brownie recipe I’ve ever tried. It does take some effort to make, but the recipe is still pretty straightforward and I promise you that the results are completely worth it.

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The original recipe is from BBC Good Food’s website (click here) and it is a true godsend – my recipe below has adapted this slightly.

Ingredients

  • 185 g unsalted butter, softened and cubed
  • 185 g dark chocolate, broken into pieces
  • 85 g plain flour
  • 50 g cocoa powder
  • 100 g white chocolate
  • 50 g milk chocolate
  • 3 large eggs
  • 275 g golden caster sugar

Directions

  1. Melt the butter and dark chocolate using a microwave for approx. 2 minutes, giving the mixture a stir every 30 seconds. Alternatively, you can melt this over a saucepan with hot water (if you have more patience!). Leave the mixture to cool to room temperature.
  2. Preheat the oven toΒ  180Β°C / 160Β°C fan / 350Β°F.
  3. Line your baking tin with parchment paper.
  4. Sieve the flour and cocoa powder into a a bowl, getting rid of any lumps, and set aside.
  5. Whisk together the eggs and golden caster sugar for 3 – 8 minutes until the mixture has become pale, creamy and about double its original volume. An electric whisk is definitely recommended – I hand-whisked this the first time I made this recipe and my arms ached for days afterwards.
  6. Pour the chocolate mixture over the egg mixture, and gently fold together with a rubber spatula. Combine the two mixtures, but try not to knock out the air from the egg mixture!
  7. Resift the dry ingredients (flour and cocoa) into the eggy chocolate mixture and fold together. Although this may look dry at first, the mixture will come together and end up looking very fudgy. But, be careful not to overdo it!
  8. Chop the milk chocolate and 50 g of the white chocolate into bite-sized chunks. Stir this into the brownie batter.
  9. Pour the brownie batter into the baking tin and use the spatula to even out the top.
  10. Melt the remaining 50 g of white chocolate and use a tablespoon to spoon blobs of the melted chocolate onto the brownie mixture. Then, use a fork to create swirls by dragging the white chocolate across the surface of the brownie mixture.
  11. Bake for 25 minutes, until the top has a shiny, papery crust and the sides are just coming away from the tin. If the brownie still wobbles in the middle when you take it out, put it back in the oven for another 5 minutes.
  12. Leave the brownie to completely cool – if you try to cut it while it is warm, it will ooze everywhere (as delicious as that will be). This is probably the most difficult step of the whole recipe.
  13. Personally, I like to put the brownie in the fridge to let it ‘set’ before cutting it and heating it up in the oven before serving.
  14. The brownies will keep in an airtight container for up to two weeks.
  15. Enjoy!

Oh my god these are incredible.

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I made these brownies a week ago and they have been completely demolished. Whether you’re baking for family and friends, or just for yourself, I highly recommend this recipe! Finally, a brownie dessert isn’t complete with a cold scoop of ice cream to top it off – I paired it with my gianduja hazelnut ice cream and it was spectacular.

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Gianduja (Hazelnut & Milk Chocolate) Ice Cream

The combination of hazelnuts and milk chocolate is absolutely divine – so I was excited to find the recipe for gianduja gelato in David Lebovitz’s ice cream bible, The Perfect Scoop. Gianduja is an Italian chocolate that was created in the Piedmont region when cocoa was in short supply, so hazelnuts were added to the chocolate to give it more substance! Gianduja should be incredibly smooth, like a praline but using hazelnuts instead of almonds.

I know what you’re thinking – isn’t this basically Nutella? In fact, Nutella started off as a gianduja paste, which was then developed into the spread which has become so popular today (click hereΒ for an interesting blog post on the full history).Β While it’d be much easier to use a jar of the moreish chocolate-hazelnut spread to make my recipe, I didn’t want to risk my ice cream becoming too sweet, and I like a bit of a challenge! Apparently the best gianduja will contain up to 50% hazelnut, so I made sure to be generous with the nuts and to try to extract as much flavour from them as possible.

 

Making the hazelnut ice cream base involved: (1) toastingΒ the hazelnuts to a delicious golden brown; (2)Β blitzing up the nuts into a fine crumb-paste; (3) mixingΒ the paste into the milk and cream base; (4)Β resting the entire mixture for an hour or so to let the hazelnut flavour infuse into the milk and cream. The hazelnut paste is then sieved out and you’re left with an rich and aromatic ice cream base that is ready for the custard and milk chocolate.

 

This is a seriously tasty ice cream with a fantastic balance of flavours between the hazelnuts and the milk chocolate – neither ingredient overpowering the other. It does take more effort to make but I promise you it’s worth it!

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