Blueberry sauce - Strawberries pochè topping
In this video you will see the preparation of the custard cream gelato made in real time.
It is a traditional recipe made with egg yolk and is very rich and tasty.
The professional recipe of this loved flavor has been revised for the home gelato machine and even the toppings are easy to make and can be kept for a long time.
You will find the few and simple ingredients of the recipe still at your home or they will be easily available.
In PDF the gelato recipe and the two topping recipes.
For questions and doubts we are here for you!
Manuele Presenti and Brigitte Canins
MANUELE PRESENTI | Master Chef Gelato Naturale
Toscano, Ice cream maker with international experience, Manuele Presenti is the owner of the Gelateria Chiccheria - awarded with Tre Coni in the prestigious Gambero Rosso guide.
In 2008 he founded the “Natural Gelato School”, whose philosophy is precisely that of producing a deeply natural product, free of thickeners, dyes and chemical flavors, using only selected and high quality raw materials.
In 2013 the “Natural Gelato School” evolved into the “Gelato Naturale Academy”.
He is the creator of the recipe for creamy ice cream on a stick Geloso.
The first ice cream on stick in the world produced without the aid of preservatives, thickeners, semi-processed and dyes: using only selected and high quality raw materials.
Geloso is put on the market in 2018 with the participation and experience of Allegra Antinori and Francesco Trapani.
150 ice cream parlors all over the world - since 2017 he has been a consultant for Gelato Secrets, with 15 stores between Bali and Jakarta and with a real specialization in the Australian and American market.