Cream Of The Crop has just launched a distinctive new range of ‘zero waste’ artisan gelatos, available to order online for delivery within Co. Dublin. Nationwide delivery is set to be available from November onwards.
The gelatos are produced using rescued surplus and imperfect ingredients, which – despite being perfectly good enough to be eaten – would otherwise end up in landfill due a fall in demand following COVID-19 and the closure of cafés and restaurants. These are collected on a weekly basis from local growers, including Sean Hussey’s fruit and vegetable farm in St Margaret’s, Co. Dublin (who have donated close to 80kg of strawberries in recent weeks) and Velvet Cloud’s sheep’s milk yoghurt from Aisling and Michael Flanagan’s herd in Co. Mayo. These have been lovingly paired with artisan products like NutShed’s Irish-made peanut butter and Flahavan’s oat milk to create a flavourful range of sorbets, Italian-style milk gelatos, and 100% plant-based gelatos.
Based in Portmarnock, Co. Dublin, Cream of the Crop has been created by Brazilian chef Giselle Makinde. Since moving to Ireland with her family in 2018, she has held roles at Dublin’s As One restaurant and Cloud Picker’s Café, eateries that put a sustainable ethos and a zero waste approach to food at the forefront of their businesses.
These experiences ignited Giselle’s own personal passion for battling food waste and opened her mind to the possibility of launching her own range of products that could help make the most of surplus produce.
Creating a gelato range was always top of Giselle’s wish list and has proven to be the perfect match for her “zero waste, more taste” ethos. Completing specialist courses at the Carpigiani Gelato University in Anzola dell’Emilia near Bologna, Italy, has helped her to hone her gelato-making skills.
Giselle says, “I’m really excited to show people the potential of what we are wasting. A fruit that doesn’t look so good, or is too ripe, can be presented in a slightly different way and still be wonderful. Every time I go to collect surplus food, the endless possibilities and flavour combinations truly excite me. It has definitely made me a better chef working with ingredients in this way.”
Where possible, Cream Of The Crop’s products use 100% of an ingredient, including its peel and seeds – an approach exemplified by their vegan Tahini & Banana Skin gelato. The entire range is produced using 100% natural ingredients, all free from artificial colours or flavours. Giselle’s sorbets contain an average of 50% fruit, with 30% fruit in the traditional milk and plant-based gelatos.
Cream of The Crop’s gelato flavours will change regularly based on each week’s ‘harvest’. The opening range consists of Strawberry & Hibiscus, Avocado & Lemon, Chocolate & Orange, and Cold Brew Coffee & Peanut Butter sorbets.
100% plant-based flavours include Strawberry Oat Milk, Tahini & Banana Skin, Corn & Corn Flakes, and Harvest of the Week gelatos, with the Italian-style milk gelatos made up of Strawberry Cheesecake, Sheep’s Yoghurt with Berry Compote, Roasted Banana & Peanut Butter, and Cinnamon & Apple.
As with traditional gelato, these products contain more milk and a lower proportion of cream and eggs. Having a lower percentage of fat than ice cream allows the main ingredient flavours to really shine through. Gelato is also churned at a much slower rate, meaning that less air is incorporated , leaving it denser than ice cream. Gelato should also be served at a slightly warmer temperature than ice cream, so its texture stays silkier and softer.
The entire range is now available to order online. Boxes of four flavour combinations (30ml each) are priced at €28 plus delivery, with eight flavour combinations boxes (150ml each) available for €30 plus delivery. Orders will arrive in 100% biodegradable boxes.