Let’s discover a new, excellent product by the historical company Prodotti Stella, that evokes the healthy and genuine taste of a classic breakfast with cereals, rusks and jam. We tested this base in different combinations, always getting excellent results
Cereals are more and more present in daily nutrition and are chosen by many customers all over the world for their healthy properties. Cereals, in fact make one feel full, favor intestinal transit and reduce the absorption of fats, cholesterol and carcinogenic substances. With such a constantly evolving clientele, more and more aware and informed of what they eat, the Prodotti Stella company decided to bet on the current trend, offering a new product to make a good, healthy and genuine gelato, rediscovering the tastes and flavors from the past. It’s a product that looks for simplicity and its name enhances this characteristic: in fact, it’s simply called “Wholemeal base”. It’s a product for gelato, completely plant-based, complete, to be used with water and enriched by cereal flours, with healthy properties. The idea is to male a gelato with the typical taste o wholemeal bread/rusks, together with delicious chocolate and hazelnut variegation in order to reproduce the good and simple tastes from the past (like bread and chocolate, bread and jam or wholemeal berry biscuits). For this reason we tried three different recipes for our test: one with raspberry jam, one with dark chocolate and one with an hazelnut pesto. First of all, the main convenience of this base is that it can be used cold, so it won’t need pasteurization nor, let alone, maturation. So, this is a ready-to-use product, in fact, we simply let it rest for some minutes before displaying it on the counter. Nevertheless, the gelato structure is similar to a creamy gelato, reach and structured. The taste is very full and, on the palate, it has a granular feeling that reminds us of a wholemeal biscuit, a whole wheat flour, despite not having additional aromas. In the first test, with the raspberry jam, then, the final flavor was a mix of cereals and raspberry, similar to a rusk. Certainly something innovative and different fromthe usual, especially for who is lactose intolerant. In the second test,instead, we used a dark chocolate (and therefore, without milk) variegation, leaving unchanged the peculiarity of the product, that is, to be completely plant-based. In the third test we used an hazelnut pesto, which was excellent when mixing the already granulated hazelnut to the base. A strong feature is the structure, which, unlike a fruity gelato, being richer in texture, stays more similar to a creamy gelato even after being displayed for some days. This doesn’t happen, for example, when we have a lemon flavored gelato, that lacks in solid fibers. Other than these classic addition, we found interesting ton use something else to make it tastier and make it crunchier. Our advice is to use a lactose-free crumble or a muesli.
