The syrup ice cream is made by Saiko Izawa, pastry chef at Rosewood São Paulo
The news is hot. Or rather, frozen. Without fanfare, it is sold at Cidade Matarazzo. At the counter of the brand new Rosewood São Paulo café, you can see the brown sugar, chocolate and cashew cookies (R$25). But if passersby aren’t paying attention, they won’t see the freezer in the background.
Inside live the ice cream cups of Saiko Izawa, pastry chef of the current best hotel in South America. Born in Tokyo, graduated from the Cordon Bleu in Paris, she is one of the most awarded and recognized pastry chefs in Brazil.
Accustomed to creating desserts à la minute, like those she prepared at DOM and A Casa do Porco, Saiko has innovated and created a more long-lasting product, perfect for storing in the freezer for up to three days.
The base of his ice cream (R$45) is a Brazilian milk and vanilla ice cream, “because we have different types in Brazil, not only in the Cerrado. Here we use one with a more delicate scent than the one from Madagascar.”
For syrups, Saiko reveals: “We started with the most popular flavors, a red fruit one with strawberry, blueberry and raspberry and, of course, a chocolate syrup.” Farofinha? Chestnuts? Straw? None of the above. Ice cream, syrup and that’s it.
Another warning: the ice cream is not soft, which, since it contains more air than ice cream, cannot be frozen. To buy it, although the “store” has access from Rosewood, the official entrance is at Cidade Matarazzo, on Alameda Rio Claro.
City of Matarazzo
Al. Rio Claro, 190, Bella Vista. Tuesday to Sunday, 10:00 to 22:00.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
