A renowned ice cream parlour has introduced an enchanting frozen confection that defies conventional expectations — an ice cream sundae ingeniously crafted to resemble a plate of spaghetti. This novelty dessert, aptly named “Spaghettieis,” seamlessly merges the worlds of gelato and Italian pasta, resulting in a delightful and visually deceptive treat.
The heart of this culinary ruse lies in the composition of the dessert. Vanilla ice cream takes center stage, but it undergoes a remarkable transformation. Passed through a potato ricer, the ice cream emerges as fine, spaghetti-like strands. This whimsical touch serves as the foundation for the rest of the illusion.
Strawberry sauce comes into play, artfully drizzled atop the ice cream spag to mimic the appearance of traditional tomato sauce. However, the charade doesn’t end there; a finishing touch involves grating white chocolate onto the creation, imbuing it with the visual allure reminiscent of Parmigiano cheese.
This ingenious concoction’s origins trace back to the year 1969, with its inception transpiring at Eis Fontanella Eismanufaktur Mannheim, a distinguished ice cream emporium in Mannheim, Germany. The inspiration for this concept was birthed during a gastronomic exploration — while in Northern Italy, Dario Fontanella, the innovator behind Spaghettieis, encountered the French dessert “Mont Blanc,” composed of chestnuts arranged in strand-like formations.
Although it experienced a period of waning popularity, this novelty treat has made a triumphant resurgence. Dario Fontanella’s establishment in Mannheim proudly proclaims that Spaghettieis has reclaimed its status as a beloved sensation, garnering even more fervent adoration than before. The enchantment extends far beyond Germany’s borders; in fact, more than 40 million servings of Spaghettieis are now consumed annually across the country.
For those eager to recreate this enchanting creation, the recipe unfolds as follows:
Ingredients:
- 4 scoops of vanilla ice cream
- 400g (14oz) fresh strawberries, washed and hulled
- 1 tbsp sugar
- 100g (3.5oz) unsweetened whipped cream
- White chocolate, for grating
Method:
- Freeze the potato ricer for 15 minutes after washing.
- Blend the washed strawberries and sugar until smooth.
- Place a scoop of whipped cream on a chilled plate. Use the potato ricer to squeeze two scoops of gelato through its holes, creating ice cream strands that cascade onto the plate, concealing the whipped cream.
- Drizzle the strawberry sauce over the ice cream “spaghetti.”
- Grate white chocolate atop the strawberry sauce, mimicking the appearance of grated Parmigiano cheese.
- Serve the creation immediately.
This whimsical dessert epitomizes the intersection of culinary artistry and playful presentation, encapsulating the essence of innovation within the realm of frozen delights.
