Gelatology

critic their John Curtis. We're drawing over here. We're looking at this. We're literally drooling at this Gelato camp. Well, and I just found out the difference between ice cream and Gelato for the first time this morning because of John Curtis and our special guest from Gelatology this morning. She's not just special. She makes the best Gelato in all of Las Vegas. OK, this made by a pastry chef. Now Desiree Albergatti, one of my favorite people in food in Las Vegas, she's open Gelatology in the Southwest part of town, and she makes Gelato right. Well Desiree, We've been so hot as of late. You have a lot of unique flavors here this morning, stuff that I've never even seen an ice cream version, but you're able to do it in the Gelato version. Desiree, tell us how you make Gelato the right way. You take a lot more steps doing it than the stuff you see in a lot of shopping malls and things So tell us what goes into your lemon pound cake. Well, first of all, Gelato has to be the right Gelato has to have a quality of ingredients. And then of course, every single one of my Gelato's has real ingredients because I make my desserts first. That's how I create the flavors. So And then after that, because I make everything from scratch, I'm able to balance every single ingredient with fat, with sugar. That is amazing Desiree. So a lot of sweat equity being put into this, so to speak. This is a lot of work for you to have a product that you can be so proud of and for us all to delight in most Gelato's if you see something But they'll just buy a mix. I mean, they will put powdered into a Gelato mix, turn on a machine and it gets made. She's making the desserts from scratch and then folding them into each one of these flavors. It's amazing stuff. And because I have two experts here, kids, don't go nuts with this. I understand Gelato is a whole lot healthier than regular ice cream, meaning there are less calories, less fat and the I'll let you explain. It is, it is and it's based more in milk than cream. So my gelato's are about 7 to 8% of fat because depending what I'm adding in there, Okay, I have a smoked salmon with crunchy so smoked salmon, gelato and celery and cream cheese and So do you have anything Well, you have the fat Elvis and the fat Elvis is our new item in the menu and it's called the copa. So it's peanut butter with caramelized bacon, salty peanuts with cream, strawberry puree, banana compote. So it's a lot of component thinking about Elvis. Well, I never would have thought to put together any of these things, but yeah, you're making it delicious. So thank you, Desiree, for coming in. And I thank the both of you too for making me look tall and the good h I really want to thank the resident food. All right, Kelly. So after you get through weather, we'll save some ice cream. I mean,