Recipes

Mango Delight 4 gelato cakes. Silikomart Universo mold Æ 18 cm Ingredients Quantity (GR) Prochedure Gelato Sorbet Mango puree 1,200 - Process it all in a Carpigiani Gelato Machine Lemon 150 Water 420 Sugar 300 Dextrose powder 50 Glucose powder 80 Stabilizer 5 2,205 White Chocolate Gelato Milk 1,240 - Process it all in a Carpigiani Gelato Machine Embassy White chocolate 240 Skim milk powder 50 Cream 180 Sugar 220 Dextrose 60 Stabilizer 15 Vanilla 1 stick 2,005 Chocolate Spray Mixture Water 210 - Boil the...

Jackfruit Cendol Gelato Chocolate Bar 4 gelato chocolate bars. Chocolate World mold 1309 Ingredients Quantity (GR) Procedure Coconut Pandan Infused Mixture Desicated coconut 150 - Bake in the oven desicated coconut until golden brown Pandan leafs 200 - Mashed the pandan leafs Milk 1,000 - Infuse with milk and cream overnight and filter afterwards Cream 300 1,650 Coconut Pandan Gelato Coconut...

Li Che Chen, the Taiwanese chef who won the 2014 Global Pastry Chefs Challenge and founded L.Z. Dessart, shared with us one of his most artistic recipes, called "Pure Lemon". Chef Chen is able to decompose things we’re familiar with and reconstruct them with innovative...

In Vietnam, the strawberry season has just started. Chef Le Ngoc Anh, founder and chef at Wagashi House and Maison Zero (Hanoi, Vietnam),  decided to dedicate Frozen Art Chef his Strawberry Gelato recipe, the version that his customers love more. "Often referring to strawberry ice...

Korea’s staple food is rice. So, many Korean gelato shops sell rice gelato and many consumers like this flavour. Generally, the classic way of making rice gelato is based on the ‘variegation’ of cooked rice (as well as in “fior di latte” Italian gelato). The...

Mirko Febbrile, Chef de Cuisine at Braci, a one-star Michelin restaurant in Singapore and among the best internationally, shared with us, Frozen Art Lovers, his “Sicilian Cassata Gelato recipe. It’s a modern version that includes Sicilian sheep ricotta and also 30-month old Parmigiano “Vacche Rosse”. I...

The executive pastry chef of Galaxy Macau Kuok I Hoi, judge at the World Association of Chefs’ Societies, internationally awarded pastry champion and among the proudest Alumni of the Carpigiani Gelato University, decided to share with you, Frozen Art Chef Lovers, his bestseller "Apricot, Champagne, Chocolat". Three...

Frozen Art Chef is pleased to publish one of the latest recipes created by the Taiwanese Pastry Chef Jeffrey Wang, founder of Volute Croissant and Fla Fla Tu Tu Patisserie. This frozen dessert is a perfect menu addition during the fall season. Try it out and send...

Exclusiveley for you, Frozen Art Lovers, one of the BestSellers of the Italian Angelo Ciccone, executive chef at Regent Singapore. If one wants to get impressed by authentic Italian Frozen Desserts in Singapore, Basilico and Dolcetto (Regent Singapore) are among the most popular destinations and "Mosaico di...

The Japanese Chef Yusuke Aoki, 37 years old World Champion Champion at the 2018 Valrhona C3 Competition, shares with Frozen Art Chef lovers his exclusive Chocolate Smoked Figs recipe. In these last challenging months, he loved working with Chocolate, that is a renowned anti-depression ingredient. This...