Guilab.com.ar
Sat, Oct 4th 2014 16:25

From the instant cooling with nitrogen, Guilab offers ice-cream with textures and flavors without comparison.

From London came to South America, Guilab, a unique way to make ice cream using liquid nitrogen for - own of molecular gastronomy - instant cooling, offering creamy ice cream with fresh flavors, without additives or preservatives.

This innovative product Diego Guillén, a gastronomic young man who was working in London with outstanding chefs of molecular gastronomy, i.e. science applied to food drives. From there emerged the influence that led him to use this method in ice cream, making highlight and extract the essential and pure flavors.

"Already from the moment in which one grabs him so many scents can be felt as any other ice cream because it is freshly beaten, all the flavors are very highlighted", he commented to the big-time, Bárbara Lehrner, partner and partner of Diego. "When one puts it in the mouth flavor is very strong and the ice cream is very creamy," said.

Cools so fast (a - 198° C) with the use of nitrogen, hardly manage to form ice crystals in ice cream body and, then, to the beat continues to rise the temperature until you reach the ideal of - 9 ° C, generating a consistency much more creamy and fresh compared to the traditional ice creams.

"Instead of a refrigerator or a freezer we use liquid nitrogen, and that's what makes this such a spectacular result in ice cream," features Barbara stressing that this technique allows that flavours remain "very vibrant" and not prefer.

But Guilab is not only ice, but also offers an extraordinary experience to the public, since one can contemplate how prepare you your ice cream in the Act (in less than 60 seconds) through next-generation blenders, under an atmosphere of lights and music especially chosen for every occasion.

"People gradually is taking us as a benchmark in ice cream, but from the point of view of creativity and experience", shows Diego. "Without to realize, we're playing him all the senses, and ice cream is the snap of that," adds Barbara at the same time.

For those who don't know, molecular gastronomy is "the science and chemistry in food". IE works with the same structures to search different textures but keeping the flavors. "We prepare them the day before", highlights Diego referring to the freshness that characterizes their products.

Note that Guilab uses raw material of the highest quality, with fresh fruit and does not add preservatives or additives. Therefore their ice creams are suitable for coeliacs and are on track to offer them also to diabetics.


EXPERIENCED SOMETHING DIFFERENT

Ice cream-Guilab offers a unique and different experience for corporate, cultural, sports, social events and even tasting at meetings of family or friends.

In each one of the tastings, there is an interaction between the public and the chef where the latter will mechando his personal experience with the benefits of the use of molecular gastronomy and the results that Guilab obtained from this technique.

"We offer a tasting in which Diego made them travel on this road of the senses; will putting them in products so they are feeling, smelling, and experiencing", says Barbara and adds that people inevitably ends"trapped in what he is talking about and when says, "tell me more!" ".

The combinations of flavors offered are unique in the market and each one of them different textures and aromas characterize them. In addition, these tastes are accompanied with exclusive toppings including fresh and dried fruits, and non-traditional creams.

"This technique allows us to play with the flavors... Design flavors!", stands out in this regard Barbara pointing making flavors to order according to the tastes of the guest or honored. "The idea is amazing in all aspects!", he adds.

Both Diego as Barbara recognized to be moved to tears by the reaction of people to try ice cream Guilab and, in this regard, highlight the excellent return which granted public space Gourmet, "we are super happy because this is a project where there is lot of love and passion".

For the future Guilab plans to enter the market of the "food trucks" (mobile food carts); Meanwhile, readers who were eager to try their ice cream, can learn the places that will be presenting on your facebook or hire them directly by mail or by phone.