Everyone has been raving on about the next best thing in the world of gelato – the liquid nitrogen revolution sweeping over Sydney. I’m usually slow with trends and it’s probably because I am not easily convinced by novelty things. Rock salt cheese bubble tea. I’ll pass thanks. Deep fried birthday cake. Really now?
But I felt like an iced dessert and sometimes I get curious over the excitement of it all. So off I went in search of the subject of extreme hype, to N2 Extreme Gelato (at the far end of Chinatown). The store concept basically depicts a crazy science laboratory; all white coats, flasks of unknown liquids and weird framed pictures of the anatomy of the human body. I wish there were more Kitchen Aids on display the day I went, they are such photogenic specimens aren’t they?
Kinky Vanilla, anyone?
The day’s flavours included Earl Grey and Caramel, Rose and Pistachio, Milk Candy, Mango and Cookies and Cream. I didn’t feel very out-there so I went for Cookies and Cream ($6) which was quickly churned out using the Kitchen Aid and some steamy liquid nitrogen. The cute and colourful store layout begged for a sit-down and so I happily obliged. The creaminess of the gelato against the crunch of the Oreo pieces never gets old for me. I had a taste of my friend’s Rose and Pistachio which was unexpectedly pleasant (none of that overdosing on rosewater essence but instead a subtle Turkish delight-reminiscent flavour). The Mango was just as it should be: smooth, packed with the tropical mango flavour we all know and love.
Cookies and Cream (left), Mango (right), Rose and Pistachio (top) (All $6)
Novelty is one thing, and it gets old pretty quickly, but people will always come back for great gelato.