The composition of gelati is different to the traditional ice cream and as a result must be treated differently
The perfect scooping temperature for Gelista gelati is between -12 and -14 degrees Celsius, depending on the atmospheric conditions. As Gelista gelati contains less air then ice cream it is a denser product and as a result, melts slower. We recommend that when scooping you use a traditional spatula as this allows you to properly slice and mould the gelati.
Italians utilise the spatula because of the more malleable nature of gelati, allowing it to be worked and shaped to form a soft scoop. Each tub has its own spatuka to limit cross contamination between the flavours and as a result the utensils do not need to be washed between each serving. This ensures quality control by eliminating the chance of water droplets entering the gelati. The shape of the spatula also allows the gelati artist to add a variety of unique patterns and enhance the display of their gelati once placed in the display freezer. you can learn how to add some simple patterns here.
Step 1. Ensure your cabinet is set at the correct temperatures. At this temperature however, some flavours may be harder to scoop than others. This is because of the pure nature of Gelista gelati. Milk based flavours will always be more solid than sorbets.
Step 2. Utilising a spatula, slice a portion of gelati from the end of the tub closest to you. This should be a pushing motion as you dig down to reach the bottom of the tub.
Step 3. Wipe the portion of gelati onto the side of the tub and scrape it off with the side of the spatula. Continue this, carefully moulding the portion until it forms a ball shape.
Step 4. Gently wipe the serving from the spatula into the cup or cone.
You should work your way from the back of the tub to the front with more serves, scraping the sides as you go. This maintains the presentation of the gelati and ensures that the back of the tub is kept clean, simultaneously minimising wastage.
The Gelista team