Run by Yaniv Stein and Alessandro Gherzi, founders of GINO Gelato, the class started with a bottle of (you guessed it) Peroni in the downstairs bar of the House, before we, along with five other couples, were taken through to the classroom to don our aprons. Out of a list of about eight flavours, each pair chose a different recipe and we set to work flavouring the base (either white or chocolate) that had helpfully already been made up for us. Eyeing up the pile of ladyfinger biscuits laid out on the table Annaleise and I went for Tiramisu, but others chose strawberry and balsamic, bacio (basically hazelnut caramel) and lemon and Peroni. Soon, all the ice cream makers were whirring and churning away while we had a chat with Yaniv and Alessandro (whom we may or may not have nicknamed Mario and Luigi…) about the history of gelato and how it differs from ice cream (four degrees and less cream essentially).
About thirty minutes later we were ready to extract our creamy frozen mix from the machine and assemble the finished product – but not before we’d all sampled each other’s flavours. The bacio was gorgeously sweet and nutty while the freshness of the strawberry was intensified by the sharp balsamic. Sadly for one couple their gelato failed to freeze (a technical fault with the machine apparently) but Alessandro promised he’d send them some GINO Gelato to make up for it.
After Annaleise and I had layered up our gelato with halves of ladyfingers soaked in coffee and applied a generous dusting of cocoa powder it actually started to resemble Tiramisu and, according to the friends I had over for dinner last night, it tasted like it too. Now all I need is one of these and I can make my dream of becoming a Master Gelatiere (that’s what they’re called) a reality.
The House of Peroni, 64 Lincoln’s Inn Fields, is open until 25th May, Monday-Saturday, plus Sunday 4th and 25th, 12 noon to late (excluding Bank Holiday Mondays). For details of classes and events visit the website.