Icecream has been a great remedy for my tender gums and under-stimulated palate and when my chocolate litre ran out on day five, it was time for an important mission. After days moping around the house, I would dress with some modicum of self-respect, venture out of the house and procure some gelato from one of the Lygon St vendors. I didn't care which one and entered Bellissimo, the first open gelateria I encountered, not hesitating for a second before ordering an extravagant $18.50 1-litre pack to take away. Enthusiasm got the better of my still-numb and muddled mouth and I had to self-consciously repeat my order to the girl at the counter: one third watermelon & orange, one third lime, and one third hazelnut.
This investment yielded returns even higher than my previous fix from Sara Lee. Gelato has a unique texture - smooth and silky, more elastic and less flabby than ice-cream, with a hint of sherbet on the tongue when it's fruity. In every way that it's different from ice-cream, it's that little bit more enjoyable for the post-op mouth. Even better, these flavours were incredible: the watermelon was very intense, with only a hint of orange to sharpen it; the lime was mouth-pursingly acidic; the hazelnut more real than a spoonful of nutella. It was slightly confusing to taste such vivid flavours without experiencing the textures of the source ingredients!
Such a concentrated treat can be enjoyed in smallish servings, so my $20 actually stretched to about 8 cups. I haven't sampled much of the competition so I can't guarantee that Bellissimo is the best of the Lygon St bunch, but it made this invalid's week.
That looks soo good!
ReplyDeleteI made your vanilla cashew ice and it was awesome, I loved it! I changed the method a little based on the comments on yours and it worked out really well. Thanks!
You're very welcome, Brilynn! I'm really chuffed that you gave it a go.
ReplyDelete