Japanese dessert made with truffles is the most expensive in the world
The £5,100 ice cream: Japanese dessert made with truffles and gold leaf is the most expensive in the world
- The delicacy is sourced exclusively from the Italian town of Alba
- ‘White knight’ comes with its own handcrafted metal spoon
The world’s most expensive ice cream has gone on sale in Japan – at a cost of more than a cool £5,000 per scoop.
The frozen dessert, called byakuya – ‘white night’ in Japanese – is currently fetching 880,000 yen for a serving, officially making it the most expensive ice cream in the world, according to Guinness World Records.
Japanese ice cream brand Cellato calls ‘white night’ a gelato on its website, which hints at its Italian origins.
The delicacy is sourced exclusively from the Italian town of Alba, home to white truffles that can cost up to two million yen (£11,606) per kilogram.
The ice cream is topped off by an edible gold leaf, two types of cheese and ‘Sakekasu’, a paste-like ingredient derived from the process of sake-making.
The delicacy is available for sale in Japan and is shipped directly to consumers
‘It took us over 1.5 years to develop, with a lot of trials and errors to get the taste right,’ a representative from the company told Guinness World Records.
The company said its mission was not only about making mouthwateringly expensive desserts but to create a ‘culinary adventure that merges European ingredients and traditional Japanese foods’.
For that, it has brought in Tadayoshi Yamada, the head chef at RiVi, an Osaka-based restaurant known for its French-Japanese fusion cuisine, to steer the project.
The desert is available for sale in Japan and is shipped directly to consumers, according to CNN.
Sampling the treat comes with almost equal precision, as Cellato sets out meticulous steps to govern the way it should be consumed once it arrives.
The makers of the ice cream suggest pairing it with a French white wine to bring out its flavour
The ice cream is topped off by two types of cheese and ‘Sakekasu’, used to make sake
Patrons are instructed to pour in the white truffle at the right texture just as the ice cream softens up, before mixing it with a handcrafted metal spoon given to them.
They are advised to let the ice cream defrost at room temperature or microwave it at 500 watts for 10 to 20 seconds, if the texture is too hard.
While the Guinness World Records team has not had a chance to sample the dessert, Cellato earlier offered a tasting session for its staff, who described the treat to the record-keeping body as ‘rich in taste and texture’.
In addition, they recommended pairing the tasting with sake or a French white wine.
Cellato, which also has a black truffle-based offering on its menu, said it plans to diversify its eye-wateringly expensive product line to include Champagne and caviar in the future.
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