Connoisseur · Desserts
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Connoisseur's gelato line runs leaner than its ice cream, and the pistachio is the clearest example of what that changes. It's built on pistachio paste rather than pistachio flavouring, with real pistachio at 2.5% of the tub. Gelato has less air churned into it and less fat than ice cream, which is why this reads as denser and colder on the tongue than the Connoisseur tubs sitting beside it in the freezer. Coconut oil stands in for cream and skim milk does the dairy work, so the pistachio isn't competing with a heavy butterfat base. The colour comes from added colours rather than from the nut, which is normal for pistachio gelato, since the natural shade is a dull olive rather than the green most people expect. There's no swirl and no inclusion, just the one flavour, which is rather the point of the format.
