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!

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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