gelatouniversity Tag

Japanese Pastry Chefs are emerging in the contemporary world. The Asian dessert champions are now combining sensitivity, technicality, and new architectural and sensory expressions.  If sushi, ramen, and gyoza are rich culinary traditions popular around the world, nowadays Japanese pastry chefs are turning towards this Asian...

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...

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...

As we move into the summer season in New Zealand, we asked the most famous local protagonists of ice cream, gelato and sorbets, which trends to expect. “Kiwis’ love of frozen treats shows no sign of slowing”, they all said. Well, At 28.4 litres per capita...

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...

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...

Pastry or ice cream: what matters most? The Japanese Hiroyuki Emori has been one of the first chefs in the world to decide that this was not a choice to make, but a precious fusion! Chef Emori (Maison Givrée(メゾン ジブレー)」) clearly showed it off when he...