Christian Wu of Gelateria Giotto in Ixelles, Belgium, is the new Gelato Festival World Masters champion. His winning flavour, Il Bosco dei Cento Acri (“the Hundred Acre Wood”), took first place at the world final in Las Vegas, held from 24 to 26 March.
The winning flavour
Wu’s gelato starts with a fiordilatte base infused with wild honey and Scots pine. It is finished with a porcini mushroom crumble and a lemon and honey ripple. The judges praised its balance, technical precision and the story behind it.
Second place went to Carlo Guerriero (Spain) with Sherrymisu³, a tiramisù with sherry notes. Third went to Kees Baars (the Netherlands) with Seaside Delight, inspired by the Dutch coast. The final brought together 34 gelato makers from 18 countries after four years of selections involving more than 3,500 participants.
Take-aways for your display case
- Start from a strong base. Fiordilatte is the canvas for many competition flavours. Rubicone milk bases give you a consistent starting point.
- Layer textures. A crumble plus a ripple turns a single flavour into a dessert. See Rubicone crumbles and variegati ripple sauces.
- Tell the story. A name and a short description on the ticket helps customers try something new.
Planning a gelato shop or adding gelato to your menu? Majors Group is the official Carpigiani distributor in Australia and New Zealand and supplies Rubicone ingredients nationally. Contact us for advice, a demonstration or a quote, or see our gelato business packages.
Source: Carpigiani news. Written for I Love Gelato Australia.