On a warm summer’s evening, Couturing had the pleasure of experiencing an ice cream degustation event held by Helados Jauja. Calling Jauja ice cream is a bit like calling Beluga caviar, fish eggs – it’s technically correct but it definitely does not do it any justice. Those of you who have already tried Jauja’s wares at its store at 254 Lygon Street, Carlton in Melbourne will know exactly what I mean.
Founder Po Lin Lim personally undertook intensive training in Argentina with the Mazzini family’s matriarch to learn the secrets and techniques to what makes Jauja so unique. At its simplest form it’s using only the freshest ingredients with zero preservatives and zero additives. Whatever the secrets is behind the Jauja ice cream making process, the result is some of the creamiest most precise collection of ice cream flavours you will find north of the Yarra.
At Jauja’s Degustation event, in keeping with Jauja’s natural theme, the table that was placed on the Carlton sidewalk was transformed with crisp white linen and glass containers bearing vanilla pods, spices, fresh fruits and all the other natural goodies that makes each container of Jauja ice cream taste so amazing.
The degustation consisted of 5 courses of delectable ice cream. Yes, you heard right, 5 courses. The evening commenced with gelato hors d’oeuvre, served in cones and a glass of sparking. We were then treated to individual bite size portions of more than 10 different flavours ranging from one course that was almost totally chocolate. If you’ve read my previous posts you know how much I love chocolate and Jauja’s selection of intense dark and creamy milk ice creams definitely hit the spot and did not disappoint. Each course was thoughtfully introduced by Jauja but the intensity and preciseness of each flavour spoke for themselves.
All ice cream is made on premises. This not only ensures its freshness and quality but also gives Poh Lin and her team carte blanche to create interesting flavours of their own. From the challenging no-you-can’t-be-serious durian and Szechuan peppercorn flavoured ice creams to the not-to-be-missed salted caramel and dulce de leche, there are always new and exciting flavours to try. It also pays to call in advance to make sure they have your favourite available as flavours change regularly depending on the season and the availability of ingredients.
If you are looking for that special gift for that person who has everything, get them a seat at one of Jauja’s Ice Cream Appreciation Masterclasses held on a Saturday once a month. Head to Jauja’s website for more information but move quickly as spaces are limited and classes often fill up months in advance.