It is believed that the best gelato must be produced from the premium source of fresh fruit and Greenie Scoop products are no exception. Since only authentic genera are chosen to be the key ingredients, the selection process at its factory becomes unbelievably rigorous.
Farmers at Lai Thieu all acquaint themselves with the Greenie Scoop’s team of “fruit hunters”, who offer to purchase the entire durian garden’s yields with only one request: the trees must be watered regularly and no pre-harvesting fertilizer added.
While some breeds of durian these days usually give thicker flesh but less aroma, Greenie Scoop Durian Gelato uses the traditional kind of milky durian which has chewy flesh with strong, sweet smell.
It takes a painstaking process to choose the best durian for this recipe, in which golden durian flesh is opt to de-fiber to achieve soft, blendable strips. Maybe that is what makes the durian gelato here taste better than real durian.
For those who love the sourness and tender fragrance, Kumquat Gelato is their perfect choice.
Kumquat is one of Greenie Scoop’s signature flavours. In order to obtain a light, kumquat-like citric taste, the general director has asked his employees to order from qualified suppliers. Naturally ripe kumquat selected is the result of organic farming practice with no pesticide involved. Firstly, each fruit is rinsed off with soft cleaning brushes, and inspected by human’s hands with care in order to remove plant hoppers without scraping off the fragrant oil outside the peel.
Greenie Scoop Guava Gelato is also among favourites which require no less of the team’s effort in searching and procuring. After being chosen seasonally, guava is then rinsed, peeled, cut in half and deseeded. Only pink-ripe fruits are kept for later stages while damaged and spotted ones will be discarded. Guava juice is extracted before going through a double-draining process and mixing with sugar, milk and whipping cream.
Strawberry even requires more care. After being bought from the Bio Fresh farm in Da Lat, the fruit is gently rinsed under a flowing tap, then transferred to further process. It feels like the strawberry at 10 degrees below zero when the first spoon starts melting in your mouth.
Would you know only chocolate made from premium, annually ranked Valrhona cocoa pods is used to feature in Greenie Scoop’s recipe? Not only choose renowned suppliers, the founder of Greenie Scoop also choose chocolate made from the highest ranked cocoa of the season. Ly Huy Sang’s determination have awed and amazed all specialists of the field.
“Even for the best gelato brands they only use vanilla extract. Our boss decided to use raw vanilla beans from Tahiti Vanille instead. These beans whose weight is about 10g could cost up to 10 dollars each”, a staff revealed pointing at bags of fresh vanilla beans brought from overseas”.
There is a story behind each scoop of Coconut-Pandan Gelato. “Making this flavour is never an easy task,” the staff told the writer. Coconut is bought at twice the market price and harvested at the right time. “He requests two types of coconut: one with young, thin yet juicy flesh and the other with thicker, sweeter flesh but not too mushy. These two are peeled using specific machine before separating the juice from coconut flesh. Bruised parts of the latter will be removed before being finely blended. After filtering and draining the mixture twice, it will be mix with coconut juice. The same selection criteria apply for pandan leaf. Greenie Scoop only purchases the medium-ripe leaves to ensure fine emerald green for the final product.
Passion fruit is bought from qualified farms in Da Lat. They are rinsed thoroughly before cutting in half and putting in a centrifugal blender to remove seeds. And voilà, the end result is a golden, sunny yellow fluid ready for a new batch of gelato.
Greenie Scoop believes in the quality of Phuong Vy Coffee House, whose founder is a close friend of Ly Huy Sang since the coffee beans are mainly harvested, selected and ground in the capital of coffee - Buon Ma Thuot.
Greenie Scoop Matcha Gelato possesses lighter shade of green than its competitors since it is made from the finest matcha of Japan rather than artificial preservatives or food chemicals. Ly Huy Sang has every right to believe in the Japanese quality since their meticulousness is well known around the world.
“The best gelato comes from Italy, but the most favourite flavour is originated from Japan”, said Ly Huy Sang, the gelato aficionado who travels the world to taste the best ice cream in each country.
Born in a prestigious family who possesses the premium porcelain technology of the world as well as establishes the distinguished Golden Spoon Awards for chefs nationwide, Ly Huy Sang only pursues the true value of hardships and perfection. In the end, that is the only thing any top-notch work of arts needs, isn’t it?
In the world of business, being served with products from a brand with extreme ethics is next to receiving the sweetest form of kindness, which is rare these days.
Blog
