Gelato and colours

Gelato and colours
Customers’ choices are often influenced by colour. For gelato artisans this is nothing new, as they are used to young consumers who choose first with their eyes. Three treats that are not only appealing for their strong colours, but also healthy thanks to their ingredients.                     [...]

The stars love Real Italian Pizza

The stars love Real Italian Pizza
The signs of the zodiac are different not only in character but also at the table. According to some, the astral energies moving through the sky, influenced in  turn by the ascendant and the birth chart, are in part the origin of our taste and our gastronomic sensitivity, affecting how we experience food, our behavior at [...]

Easter flower

Easter flower
The milk chocolate egg is divided into two shells where the section is visible and held together by spheres that evidence and harmonize the profile. The front shell is hollowed out by the insertion of another half shell out of which grows a pink pastel flower. It is framed by a light hen that seems to protect [...]

Coffee inspiration

Coffee inspiration
This ingredient, with its aromatic notes, can inspire many different recipes. Here are three variations of gelato that can help to suggest yet other ideas to impress your customers. Oriental Coffee (espresso gelato with a mix of spices)   CREAM BASE 50 Ingredients: fresh whole milk  335 g cream 35% fat 185 g non-fat powdered [...]

The swan dance

The swan dance
Above a stretch of water a couple of swans with thick, white plumage majestically rise as if to take off, in a soft, loving embrace as if they were dancing. They are positioned on two spheres and were made using half egg shells shaped by hand, the same for the necks and beak. The stretch [...]

Tokyo – Dessert in the city colletion

Tokyo – Dessert in the city colletion

It is a cake whose recipe is calculated for a square pan measuring 40 x 60 x 3.5 cm. It can also be used to make single servings measuring 3 x 12 cm or 3 x 3 cm petit fours COMPOSITION cocoa sponge cake milk chocolate glaze and candied almonds gianduia and puffed rice brittle […]

Three chocolates

Three chocolates

TIP OF THE SPOON Coffee and chocolate, two of the classic ingredients in gelato and pastries, are used to make unusual and stylish creations for true connoisseurs. Good for … ✧ Treats Ingredients Yield: 30 small cups Dark chocolate mousse Fresh cream 35% mg         500 g A Pâte à bombe                      500 g B […]

Panettone soufflé

Panettone soufflé

Composition: Iced panettone soufflé ICED PANETTONE SOUFFLÉ pasteurized egg yolks  125 syrup 30 De  150 (*for the semifreddo base) pasteurized egg whites  95 sugar  95 glucose syrup  40 (for the Italian meringue) whipped cream  575 dark rum  5 vanilla pod  1 orange peel  ½ Milan-type artisanal panettone   125 Combine the aromatic parts with the cream and leave to […]

Sugars

Sugars

Reverse/Fusion – Chapter 1 “Technique bulletin board” Sugar bollé Method 1. Melt isomalt (sugar obtained from the hydrogenation of sucrose) at 165°C, pour it on silicone baking paper. By making the layer as thin as possible you will have beautiful tiny bubbles. Isomalt is widely used when working with hot sugar because it remains remarkably […]

Oriental Art

Oriental Art

FIRST FRUITS SUSHI A composition that recalls Japanese cuisine. Mixed fruit sushi with rolled fresh melon slices on an elegant black dish to bring out the colours. A perfect proposal to be enjoyed with chopsticks. Use a slightly flexible blade to cut some elongated cubes of nectarine, banana, yellow watermelon, and melon. Use a corer […]