Ice Cream & Sorbet

A range of artisanal ice creams and sorbets, made in our Richmond kitchen with the same obsessive dedication to technique, exceptional ingredients, and flavour for which we are known.

Our current range include: 

  • Single Origin Madagascar Chocolate
  • Passionfruit with Fleur de Sel Caramel
  • Sicilian Pistachio with Morello Cherry Gelée 
  • Flourless Chocolate Sponge with Marsala 
  • Panna Cotta Mango
  • Hazelnut Praline 
  • Mandarin Sorbet 
  • Lychee Sorbet (dairy-free)

Available in 110ml petit pots.

Our Ice Cream Story 

To develop the range, La Belle Miette worked with former world champion ice cream chef Gérard Taurin. Chef Taurin was awarded France’s highest title of Meilleurs Ouvriers de France (MOF) in ice cream in 2000 and was the winner of the 2003 Ice Cream World Championship in Turin. Maylynn and Hugh, the couple behind La Belle Miette, first met Gérard while studying in Paris.

“We wanted to make ice cream for our clientele – people who savour quality – using single origin chocolates, inclusions made by our patissiers, more fruit in our fruits. A less sweet offering that is all about true flavour” said Maylynn. “To do this, we knew we had to learn from a true master – someone with both the technical expertise and artistry of developing beautiful flavours. Gérard was the perfect choice.”

Since their time with Chef Taurin, the patissiers at La Belle Miette have developed flavours that draw on or resonate with their range of macarons. The caramel used to fill their Fleur de Sel Caramel macaron is swirled through a passionfruit ice cream. A classic Sicilian Pistachio is marbled with a morello cherry gelée.  

 

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