World's most expensive ice cream made with White Truffles
WeirdNews
The 'highest grade' gelato has a faint sweetness
JAPAN (Web Desk) - Japanese luxury ice cream brand Cellato recently set a new Guinness record for the world’s most expensive ice cream with a decadent treat priced at a whopping 880,000 yen ($6,700) per portion.
On April 25, a Guinness World Records representative certified Byakuya, Cellato’s new protein-rich ice cream, as the most expensive in the world. It consists of a velvety base made with milk, two types of cheese, egg yolks, and sake leek, and is topped with Parmigiano cheese, white truffle, truffle oil, and gold leaf. The ‘highest grade’ gelato has a faint sweetness, complex taste, and a luxurious, smooth texture. It comes packaged in a stylish black box. It includes a hand-made metal spoon created by Takeuchi craftsmen in Fushimi, Kyoto, using techniques and materials used in the construction of temples and shrines. One 130ml Byakuya ice cream is currently available on the Cellato website for 880,000 yen ($6,700).
Initially, we thought that the metal spoon that comes with the Byakuya ice cream was actually the most expensive ‘ingredient’, but according to PR Times, Guinness Records clarified that their official price (¥873,400) does not include the spoon. Apparently, the white truffles used to make this special ice cream come from Alba, Italy, and are part of a high-quality batch priced at 2 million yen ($14,900).
Cellato recommends letting the ice cream soften a bit before serving, to the point where the included metal spoon goes into it easily. Then, mix in the included truffle oil for a strong flavor boost, and enjoy. The Japanese ice cream maker recommends pairing Byakuya with a glass of aged white wine.
One of the most interesting ingredients of the world’s most expensive ice cream is sake lees, a leftover from sake production known for its fruity taste and paste-like texture.
The Byakuya ice cream doesn’t have an expiration date, but if you can afford to spend $6,700 on a 130-ml portion, Cellato recommends eating it within 10 days in order to enjoy its taste and texture to the fullest.
