Recipes

Hi Frozen Ary Chef lovers, we are happy to share with you a tasteful Gastronomic (and Vegetarian) Gelato Recipe created by Massimo Pasquarelli, Executive Chef at Ritz-Carlton Millenia Singapore. Ingredients Tomato Sorbet 5 ripe beefsteak tomatoes, coarsely chopped 4g sea salt 1 red bell pepper, coarsely chopped ...

Born in Tokyo in 1984, Chef Kengo Akabame decided to be a pastry chef when he was in high school. He studied and worked hard and took part in many contests to hit his final target  and become a world champion. Chef Akabame is actually a Pasrry Chef...

Chef Angela Lai, 2021 Best Asia’s Pastry Chef, shared with Frozen Art Chef lovers an exclusive and tantalizing recipe that hit the menu of Taïrroir Restaurant (2 Michelin Star) the whole last quarter of 2021. Let us describe it as Papaya Milk with Toast and...

This is one of Chef Gaggan Ananad’s favorite frozen desserts. One of the best memories of his childhood that he loves to offer to his customers. Like many a good thing, Kulfi has come from Persian “Qulfi”, meaning covered cup. During the Mughal empire in...

One of Matteo Zini's favourite sorbet of all time: EARL GREY AND YUZU inspired by a cocktail I tried in Japan (that included also gin): Water infused with earl grey tea leaves 1550 Yuzu juice 650 Sucrose 350 Dextrose 300 Maltodextrin 150 Neutro fruit 3 ...

Here is the recipe for a cool Lemon & Mint Sorbet (per 1 litre of the final product), made by Ferdinando Bellini, Gelateria Naturale Toscana (Sydney, Australia). Sorbets made with fresh seasonal ingredients and herbs are definitely a trend in the upcoming summer season in...

What's better than a "Gum Nut Baby" in the hot season?! Frozen Art Chef is pleased to share an exclusive and cool recipe ideated by John Crowl, the talented winner of the 2017 Gelato World Tour and Australian finalist at the Gelato Festival World Masters Competition. John...

Bored about "normal" gelato? If you are looking for unconventional vegan flavours, have a sneak here! Giapo, in New Zealand, offers many innovative  (non dairy and tasty) options. "It took a lot of trial and error to perfect these recipes", says Giampaolo Grazioli, Giapo's founder and...

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...