Cora Cora’s “Freedom” theme extends even to its tasty delicacies where its frozen treats offer the option dairy free, sugar Free, and meat product free. All in an appetising range of flavours such as Pumpkin, Banana, Cocoa, Honey Ginger.
Cone or Dish? Or both in one at Jumeirah Maldives’ no compromises Gelateria. I like using a spoon to eat my ice cream (rather than licking…especially in hot weather when it is hard to keep pace with the melting). But then I miss out on the tasty cookie coda to my cold dessert. Not during my stay at Jumeirah.
Always up for a ice cold sweet, I uncovered the biggest selection of ice lollies I’ve seen in the Maldives at Jumeirah Maldives. Over a dozen varieties of various fruits and flavours and different shapes to boot. Foraging for my “Not Yet Seens” on our annual tours, the resort might want to consider #13 here.
- · Rose and Jasmine Flower (above)
- · Gorgonzola and Amarena
- · Strawberry and Balsamic
- · Chocolate and Thyme
- · Foie Gras Ice Cream
- · Honeycomb and Ginger
- · Mandarin Sorbet (below)
Forget Book of the Month Club or Employee of the Month plaques, I want the Ice Cream of the Month subscription thank you. Just another ice cream extravagance at Soneva (both Soneva Fushi and Soneva Jani) as Maldives Insider reported at its launch last year:
- “Soneva is developing 10 new and unique flavours at Soneva Fushi, Soneva Jani and Soneva Kiri, for a total of 30 flavours. These flavours are only available for the next 12 months, after which time they will change. This is in addition to the regular rotating roster of flavours at each resort. Guests at Soneva Fushi’s So Cool will get to sample new flavours such as: Soneva Bread Fruit and Maldivian Pine Nuts, Strawberry, Aged Balsamic and Green Olives, and Curry Leaves and Sweet Mango. While at Soneva Jani’s So Cool, Yuka with Garden Basil, Seaweed, and Caramelised Young Coconut join the classic ice creams and sorbets. Soneva will also be introducing one new flavour each month inspired by that month’s Festival of Colour theme.”
Buffets are part of the fabric of Maldives resorts, but I’ve never come across an ice cream buffet like LUX North Male Atoll sundae counter at its ICI ice cream parlour. It took me back to perhaps my earliest memory of personalised, decadent taste treats – Putnam Pantry. Back in the 70s, we would make the half hour drive to “make your own sundae” and their ice cream smorgasbord which was the ultimate treat or birthday party. But, not surprisingly, LUX surpassed even the American penchant for excess with 18 flavours of ice cream, 6 sauces, 8 toppings and a range of other accessory treats.
All you trick-or-treaters out there are having to trudge door to door to get your sweeties today, but at Dhigali the pool attendant comes by your lounge chair regularly throughout the day to deliver sweet ice lollies to each guest. No need for fancy dress as your swimming costume will be just fine.
- “Savour our new ice cream cup selections and customized cones at The Palm in #Kuramathi #Maldives. With less #sugar, you can now have healthier ice cream and enjoy them (almost) guilt-free.”
”Guilt free”? Who’s feeling guilty?
Mini-bar to the Max. The mini-bar is a staple to Maldives resorts and many of the luxury properties pack them with all sort of delectable goodies. None bigger than NIYAMA. With a very big treat of free ice creams in the freezer!
If you can’t find gold, then make it. Instead of a pirate, that calls for an alchemist to magically turn ordinary ingredients into the most coveted taste treasure. That’s what NIYAMA has brought to its resort this past week with its pop-up Chin-Chin ice creamerie…
“Chin Chin Labs, the pioneers of made-to-order artisanal liquid nitrogen ice cream, is conjuring up culinary creations and haute cuisine ice cream at PER AQUUM Niyama from 16 – 21 March. Part of PER AQUUM’s PULSE line-up for 2016, adults and mini VIPs alike will be put under the spell of the ice cream magicians, straight out of London’s Camden Market, as they unveil exotic limited-time flavours at the pop-up parlour on the resort’s new island, ‘Play’. With all ice creams made fresh to order, the exclusive flavours will feature ingredients from the resort Chef’s own herb garden ranging from Roasted Sweet Coconut Curry, Mango & Saffron, Banana Blossom & Jasmine to dairy free options such as Passionfruit & Raw Cacao Nib. Guests can also get involved at the hands-on Nitro Workshops at BLU’s Cooking School on 17, 19 and 21 March. Hailed as the ‘Best ice cream parlour in England’ by The Times and the ‘Future of Ice Cream’ by The Observer in the UK, Chin Chin Labs has achieved a cult status amongst chefs and ice cream aficionados – not to mention children – the world over. Shunning traditional techniques and convention, Chin Chin Labs has been creating artisanal ice creams to order, frozen with liquid nitrogen and billowing with clouds of ‘ice’ since 2010. Having pioneered liquid nitrogen ice-cream as a retail concept, Chin Chin Labs uses liquid nitrogen at -1960C to freeze their handmade bases, which then boils away in a vapour cloud creating fresh ice cream.”
Liquid nitrogen chilled ice cream has been a staple of molecular gastronomy popularised by Heston Blumenthal (his Fat Duck restaurant is a few miles from our house and we have been frequenting it since he first started out). I’ve actually wondered when this culinary chemistry would make its way to this epicentre of epicurean luxury (#34 of ‘Haven’t Seen Yet – part 4’).