Balatonmáriafürdő, Hungary – A daring new dessert is turning heads—and palates—at Lake Balaton, where renowned pastry chef Attila Pálfi has introduced “Ciripella,” a cricket-topped ice cream now available at his Vitorlás ice cream shop.
Combining caramel, chocolate, and hazelnut in a Gianduja-style base, Ciripella stands out with an unusual twist: a topping of salted, caramelised crickets. According to local news outlet sonline.hu, Pálfi’s inspiration struck during a night swim last summer. “I wanted to create something special connected to Lake Balaton,” he said. Initially, he considered crafting a mosquito-flavoured dessert to reflect the region’s summer atmosphere, but with only four insect species approved for human consumption in the European Union—and mosquitoes not among them—he turned to crickets instead.
The result is both innovative and provocative. Marketed with the slogan “The chocolate sings, the cricket crunches,” Ciripella offers guests the option to replace traditional sugar toppings with edible insects, which Pálfi sources from the Czech Republic. He describes the flavour as similar to sunflower seeds.
While insect-based ice cream has appeared in countries like Germany, where insect flour is used, Pálfi’s version featuring whole crickets is a Hungarian first—and is exclusively available at Lake Balaton.
Customer response has exceeded expectations. “I’ve already had to order another batch of crickets,” Pálfi said. “I’m surprised by how open people are. Not only adventurous young people, but older guests as well are giving it a try.”
Pálfi is no stranger to unconventional flavours. His Balaton ice cream parlour boasts 28 varieties, including mint cucumber, fried fish (hekk), and lángos with cheese and sour cream—a creation that previously won a special award at the Balaton Ice Cream Competition. Ciripella, developed for the 2025 edition of the event, earned praise from judges for its originality and strong regional connection.
Looking ahead, Pálfi promises more bold flavours this summer. He has already experimented with a spinach ice cream based on kiwi sorbet and hints at further surprises. “I want to bring innovation to the profession,” he said. “And I’m glad people like it.”
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