ice cream Archives - Page 2 of 3 - so good.. magazine
245 recipes published in recent years in the magazine Arte Heladero and classified into 13 large families of ice cream and other products.
A new great compilation of recipes of world-renowned chefs.
The creation of sorbets in, for example, a restaurant, where it is not usual to have a wide range of sugars, makes it interesting to simplify the creation process as much as possible. We look back at some recommendations from the great master, Angelo Corvitto.
Strawberry replaces raspberry as the protagonist of the stellar launch of the new summer menu of these Luxembourg patisseries. The ice cream oval cake is again the great bet of the Oberweis brothers, Jeff and Tom.
Robert Collignon recovers the idea of the freeze-dried ice cream launched in the past to feed astronauts in space, but made in a less industrial way and with organic ingredients.
Beyond the typical role of sucrose in the formulation of ice cream, the universal sweetener can also function as a very important natural preservative of fruits and spices. It is a fundamental ally to enhance the sensory value of ice cream and sorbet. Aroma, color, and flavor are aspects that Jaume Turró teaches us in multiple recipes from his book, 30 Indispensable Ice Creams, published by So Good and Grupo Vilbo.
The seventh edition of the Open des Desserts Glacés was clearly won by the inland ice cream maker Philippe Faur. The six candidates had to elaborate 2 frozen cakes for 8 people, an ice sculpture and a nougatine piece in seven hours.