If you are reading this, and you haven’t tried Messina’s Gelato, then you really need to do everything you can to change that!
Fast!
I first tried Messina a few years ago when we lived in Darling Harbour and since then, no-one can come close to their flavours! They are so real! They take insane risks with their ingredients and have different special crazy flavours every week. It’s seriously incredible.
We ate there much more than I would like to admit that year and it is still a place we go pretty much every time we visit! Oh and we always take our guests there!
They have stores in Sydney, Melbourne aaaand there is one coming to Brisbane soon!!! Yay for all you Brisbanites!! (There are also stores in Coolangatta and Las Vegas if they are closer to you! ?)
I just saw that they do ‘appreciation’ classes and ‘hands on’ classes which look amazing…(hint, hint Pete!)
But this post is not just about my absolute love for Messina, it is about how I found a gem of a recipe from Messina’s Head Chef in the 2016 Thermomix Calendar…
I’ve had it on my wall all year, and never made one recipe from it. Until now.
December lol. Man I rock! ?
Also I’m not sure if you can still buy these or if some Thermomix demonstrators have some left over??? All I can find is next years calendar… ? And I can’t post the recipe due to copyright….
….But I’m sure I can share the ingredients….It was very simple to make and only had roasted, salted peanuts, peanut oil, milk, sugar, skim milk powder and dark chocolate chips in it.
I made the gelato the day before and froze it, and here I am scooping it out to wizz it up before freezing it again…(the colour is the PB separating from the mixture)
Then the chocolate bark….
With peanuts….
And the finished product! As you can expect, totally yum! Thank you Messina! And thank you Thermomix! 