[EVENT] Laksa-flavoured gelato-making workshop + First batch of students graduating from the professional Basic Gelato Course in Singapore

+39 Gelato Bar
29 Circular Road,
Singapore 049385

It's not hard to find a drinking bar/pub if you take a walk along Circular Road but right along this busy and happening street, there's this Gelato Bar called +39 Gelato Bar. Just look out for the giant gelato cone outside the shop and this is where you can get your cold fix without getting drunk. 

Gelato instructor, Maestro Cristian Bonfiglioli

Yesterday night, a special media session was held at +39 Gelato Bar, where Maestro Cristian Bonfiglioli, instructor at Carpigiani Gelato University in Italy conducted a special gelato-making workshop. This is also one activity following the first successful installment of the Carpigiani Gelato University gelato-making course with At-Sunrice Global Chef Academy. 

The making of the uniquely laksa-flavoured gelato

I have witnessed the making of gelato by them previously, but this time round, to join in the national spirit of the SG50 celebrations, they are going to concoct a laksa-flavoured gelato! That's a first in Singapore definitely. Laksa is one of Singaporean's favourite local hawker dishes and I'm curious to find out how the laksa gelato will taste like. 

Photo Credit : Jane

We also tried their Rossini Sorbet. A signature Italian Frozen Cocktail made of Prosecco, Fresh Strawberres and Basil. Very nice and refreshing. 

Thanks Jane for taking this photo of me

The main ingredients to make gelato is actually not milk but water, which I guess means that actually anything that is in liquid form can be turned into gelato given the right timing as well as the correct proportion of the rest of the ingredients. The word Gelato means frozen and one have to master the skill to balance the sugar which prevent the gelato from freezing completely and turning into ice. Gelato should be soft, smooth and silky just like what we have tasted. Perfect. 

Group photo with Shu Qing, Jane and myself and our chosen gelato. 

Both Jane and I chose the Laksa-flavoured Gelato as our takeaway cup while Shu Qing had the coconut one. Nice.

Finally, the end products

This is how the end product of the laksa-flavoured gelato looks like. Best to be eaten with some crackers if not the laksa taste will get a little bit too heavy towards the end. Yes, it taste exactly like the laksa broth except that it's so smooth and cold and melts in the mouth. Good news, for a limited time only, +39 Gelato Bar will make this laksa flavour gelato from 2nd August to 8th August to celebrate SG50! Go try it as it's not something you can find in their usual menu. Thanks so much for the invitation.

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Carpigiani Gelato University Graduation - A Milstone Achieved for Aspiring Gelato Chefs

Following the trailblazing success of the inaugural Gelato World Tour 2.0 which was held in Singapore in March 2015, this cool and smooth Italian treat has now became a subject for learning here in Singapore, representing also the rest of the Asia Pacific region. An announcement was made leading up to the Gelato World Tour 2.0 for the two best culinary schools in the world, At-Sunrice GlobalChef Academy and Carpigiani Gelato University to collaborate and spread the artisan gelato culture in the Asia Pacific region.

Photo Credit ; At-Sunrice GlobalChef Academy. Different flavours of gelato made by students.

Gelato is more than your typical dessert. Gelato is freshly made every day and is significantly lower in calories and sugar than the conventional ice creams. It is high in proteins, calcium and vitamin B2 and contains around half the fat of typical industrial ice cream. This is also why gelato is fast becoming the choice dessert for health conscious food-lovers. 

Photo Credit ; At-Sunrice GlobalChef Academy. Maestro Cristian Bonfiglioli, instructors from the Carpigiani Gelato University supervising the students

The Basic Gelato Course programme is designed to meet the aspirations of future gelato entrepreneurs who have no prior knowledge or experience in gelato-making. The main thrusts of learning include basic theoretical and practical sessions and the class is conducted on the campus of At-Sunrice GlobalChef Academy with qualified instructors of the Carpigiani Gelato University. A total of 19 students from Singapore and the Asia Pacific region, including Malaysia, Indonesia, Laos and China formed the first batch of students and have underwent a total of 40 hours of learning and practical lessons over five days. Enrolment size will be capped at 15 students subsequently to get desired learning environment and optimal attention to each and every student. The fee for the Basic Gelato Course is priced at approximately S$ 1,515 and upon graduation, each student will receive a voucher of the same value that can be used as part of payment to purchase the gelato machines from Carpigiani.

Photo Credit ; At-Sunrice GlobalChef Academy. One of the practical lesson.

All students from the first batch of this course graduated today at a graduation ceremony held on the campus of At-Sunrice GlobalChef Academy. Currently, enrolment for the next Basic Gelato Course taking place from October 12th to 16th 2015 is almost fully subscribed. The third Basic Gelato Course is planned on November 16th to 20th 2015. 

For more information on the Basic Gelato Course, please visit 

www.gelatouniversity.com/en/

For more information on At-Sunrice GlobalChef Academy, please visit

www.at-sunrice.edu.sg