the ice cream in Argentina It is one of the most consumed foods and the country is positioned as one of the best in its production. Still, the position most expensive ice cream It is far from belonging to the Argentine people, but has been obtained by Japanwhere is a sold almost seven thousand dollar ice cream.
The dessert is called byakuya -“white night” in Japanese- and belongs to the Japanese brand cellatewhich obtained the title of Guinness World Records (GWR) for selling a 880,000 yen ($6,696) the portion of your ice cream.
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The delicacy is prepared with rare ingredients that raise its price through the roof. Among them, the white truffles, cultivated at dawn, Italywhich can cost up to two million yen (15,192 dollars) per kilogram.
“It took us over a year and a half to develop it, with a lot of trial and error, to get it just right,” a company representative told GRW.
The ingredients of the most expensive ice cream in the world
The ice cream, in addition to having truffles known as “white diamonds”, is prepared based on cheese parmesan reggiano. Also, it has “skekasu”, an ingredient similar to a paste, derived from the process of making sake leesa traditional Japanese product.
In turn, as the Cellato website mentions, “the faint sweetness of the ginjo incense they give the aroma of white truffles a complex flavor.” To end this luxurious taste experience, the ice cream is decorated with edible gold leaves and white truffle oil.
Cellato staff who participated in the tasting session discussed the flavors, saying: “The robust fragrance of white truffle fills the mouth and nose, followed by complex, fruity flavors of Parmigiano Reggiano. The sake lees finish off the glorious taste experience.”
An icy luxury dining experience
Making expensive ice cream wasn’t the company’s only goal, but its mission was to create a “culinary adventure that fuses European ingredients and Japanese foods traditional”.
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To achieve this, Cellato incorporated into its team Tadayoshi Yamadahead chef at RiVi, a restaurant in Osaka known for its French-Japanese fusion cuisine, to lead the project.
The dessert is packaged in a way that accompanies the luxury experiencewith a glass container and a metal spoon handmade by artisans from Kyoto. This utensil has materials used for the construction of temples and shrinesand they are made with two different patterns, which are delivered at random.
eat the ice cream has the same precision, since Cellato establishes meticulous steps to control the way in which it is ingested once it arrives. From the company, it is indicated that customers must pour in the white truffle oil in the dessert and mingle until soft enough to insert spoon into.
If the texture is too hard, it is recommended to let the ice cream thaw at room temperature or microwave it for 10 to 20 seconds.
At the moment, the dessert is only available for sale at Japan and, in the future, the company plans to diversify its line of luxury products to include champagne and caviar.
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