\u201cWe\u2019re all about fun and memories,\u201d Alec Carney says. \u201cAs little Italian kids eating gelato in Italy or Australia at our local Italian restaurants, we felt gelato brings a lot of joy to everyone.\u201d<\/p>\n
That mindset underpins how each flavour comes together. Compared to the menu at their restaurant Gemelli Italian<\/a> in Brisbane\u2019s Fortitude Valley, which stays close to Italian classics, Carney says gelato offers more room for experimentation.<\/p>\n Every flavour starts with a loose concept \u2013 often drawn from familiar desserts, fruits, flavour combinations or even Swisse gummies \u2013 before moving into rounds of development. Balance is key, particularly across sweetness and texture, with fresh, seasonal produce from the Gold Coast and northern New South Wales forming the backbone of many recipes.<\/p>\n \u201cWhen we do our flavours, we keep the classics, but we definitely put our own twist on it,\u201d Carney says. \u201cWe do a lot of research and testing through different products, suppliers and sourcing fresh fruit from local farmers.\u201d<\/p>\n For the latest team-up, it reimagines Swisse\u2019s Gummies range as three limited-edition gelatos. There\u2019s Frutti di Bosco (\u201cfruits and gummies of the forest\u201d), a dairy-free berry flavour inspired by the Swisse Ultiboost Calm + Sleep Gummies; Nonna\u2019s Apple and Gummie Cake, which nods to the Swisse Apple Cider Vinegar + Fibre Gummies; and a creamy Sicilian Orange Gummie Bite, a splice-like take inspired by the Swisse Probiotic + Prebiotic Gummies.<\/p>\n It was important that the collaboration flavours balance playfulness with a sense of wellbeing, while staying true to Gelato Gemelli\u2019s ethos: fresh, high-quality ingredients and a focus on craft.<\/p>\n Translating the gummies into gelato meant more than replicating flavour alone. Texture plays a big role, particularly when it comes to recreating the chew of a gummy within something frozen. Anyone who\u2019s ever chucked gummy bears into gelato knows they can turn into sweet rocks, so the Carneys developed custom gummies for this collaboration designed to retain their soft chew even at low temperatures.<\/p>\n \u201cThe texture\u2019s really important,\u201d Carney says. \u201cThe three flavours have gummy bites made with real fruit mixed through.\u201d<\/p>\n Those limited-run flavours will be on offer at the Swisse Sweet Treat Club<\/a>, an ice-cream truck popping up for two days across the Gold Coast. Expect free scoops, goodie bags and giveaways at The Oxley on May 2 and Pacific Fair Shopping Centre on May 3 from 10am to 2pm both days. After the pop-up, the flavours will also be available for the following month at Gelato Gemelli. No bookings required \u2013 just rock up and take a moment for yourself with a gummy-inspired gelato.<\/p>\n This article is produced by Broadsheet in partnership with Swisse.\u00a0Always read the label and follow the directions for use.<\/p>\n