Chef Jô turns unlikely ingredients into standout desserts: gorgonzola ice cream with guava and basil ice cream with berries, served at Restaurante Raízes in Santa Catarina.
Artisan ice creams challenging expectations on Santa Catarina’s coast
Summer usually calls for light, familiar flavors — but Restaurante Raízes is taking things in a boldly different direction. On the coast of Santa Catarina, Chef Jô has crafted two desserts turning heads this season: basil ice cream with red berry compote and gorgonzola ice cream with guava sauce and orange reduction. Both combine refined technique, emotional resonance, and a fearless culinary vision.
The recipes grew from a desire to push ice cream beyond its conventional sweet boundaries. In Chef Jô’s kitchen, bold aromatics and pungent ingredients become something entirely new when handled with intention and care.
I’ve always believed ice cream can carry aromas and seasonings that seem unlikely at first glance. When treated with care — as in all our recipes — they reveal nuances that surprise and challenge the palate. Chef Jô, Restaurante Raízes
A sophisticated play of contrasts
The basil ice cream transforms the herb’s fresh, vegetal aroma into a smooth and creamy texture, with the red berry compote adding a bright, tart counterpoint. The gorgonzola ice cream takes the cheese’s natural boldness and softens it against the sweetness of guava and the citrus depth of a slow-reduced orange sauce. Together, they form desserts that engage every layer of the palate.
Beyond novelty, these creations reflect a kitchen deeply committed to the full sensory experience — a defining trait of the Raízes brand.
Available to enjoy at home
Both ice creams feature on the menu at all three Restaurante Raízes locations: Florianópolis, Governador Celso Ramos, and Itapema. Guests can also take Chef Jô’s creations home in 240ml and 500ml containers.
Photo: Linda Laranja
