How cool is that! - Discovering Indulgence Workshop
Mmmm…. Eyes closed, feeling the sensual pleasure of Belgian chocolate ice cream melt in the mouth, that was the all-round expression in the room. Guests at the Haagen Dazs celebration presented by Poshvine said it all with their obvious enjoyment of one of the world’s best-loved ice creams.
The Haagen Dazs store at 1, MG Road, was packed to the edges with guests who’d signed up for this exclusive indulgence on Thursday afternoon. Poshvine editor and food writer Priya Bala presented the event, first dwelling on what makes Haagen Dazs so special and then introducing the brand’s top chef, Anthony David.
Chef Anthony, a specialist in ice cream desserts, drives the product line at Haagen Dazs, which includes the international classics, Indian specialities and new innovations. He created for the crowd of ice cream enthusiasts a selection from the store’s delectable ice cream desserts. First, it was a cupcake platter – raspberry sorbet, Belgian chocolate and dulce de leche ice cream set in cupcake moulds and topped with tall swirls of cream and other good things. Scrumptious, the tasters pronounced it.
Next up, he put together a lovely semi freddo of strawberry ice cream and Belgian chocolate layers on chocolate brownies, served in creamy slices. The chef explained that less-than-world class ice creams will not stand up to such shaping and moulding. But Haagen Dazs, with its emphasis on all-natural ingredients and absence of synthetic agents or emulsifiers is perfect for transforming into luscious desserts that look great and taste even better.
Much thought and scientific research goes into the making and serving of Haagen Dazs – such as specially created scoops that measure out exact volumes and have mercury centres to prevent the ice cream from sticking to them. All this, to put out the perfect scoop of ice cream; it boggles the mind for sure.
If there’s lots of scientific principles involved, there’s plenty of artistry and passion, too. The core ingredients for Haagen Dazs are from the best possible sources; vanilla from Madagascar and plump strawberries from Poland. “And, I’m proud to say, mangoes from India,” Chef Anthony said.
His demo concluded with a classic Banana Split, a beautifully put together dessert with chocolate, caramel, fruit and cream, all combining to make a perfect sweet ending. Guests tucked in with abandon and went mmm….again.
Think that was a lot of ice cream for one afternoon? Everyone vowed to return for more.
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