The next trend in gelato!
Learn how to insert fermented ingredients in your natural gelato.
Fermented products can give your gelato new unexpected flavors and new combinations you’ve never seen or heard about before. Fermentation can make even the most boring ingredient sweet, sour, salty and spicy at the right point.
Come on, let’s try this upcoming trend! Don't wait for others to make gelato with fermented products and then "copy" them.
Being a real #nosemifinishedproducts chef and being part of the “Gelato Naturale Academy” family means being the first, always.
Webinar schedule:
Fermentation: fundamental principles
Fermented fruit: principles, equipment and procedures
Kombucha, Tibicos, Kefir: description and production
Drying fermented fruit
Making flavoring powders
Semi-candidate ingredients
Variegato with fermented products
Sorbets with fermented products
Milk based gelato with fermented products
Alcoholic recipes and fermented products
As always, we provide ideas for winning pairings and provide a PDF with recipes approved by chef Manuele Presenti. All ingredients are easily available.
What are you waiting for? Sign up now!
For further information please do not hesitate to contact us.
See you soon,
Manuele and Brigitte
USEFUL INFORMATIONS:
When purchasing the course, remember to agree to receive emails from the school (otherwise it will not be possible to send you links and material for the course)
You will receive an email with the link to access the Zoom meeting right before the course starts
Possibility to have your questions answered in real time by writing in chat
Once the lesson is over (or if you can't be online at that time), you can watch it as many times as you want for up to 3 months
Downloadable PDF with important information and / or recipes
Transmission in ULTRA HD with 4 professional cameras in 4K and technician support if needed
No more excuses, this is your chance!
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.