Apricot sorbet (2 ingredients) - Chocolate and hazelnut cream
In this video you will see the preparation of two fruit sorbets made in real time.
They are two very different recipes; in fact, one starts from fresh fruit and the other from a jam.
We will explain how you can make them in a few minutes without the need for pasteurization.
The recipes are inspired by the traditional recipes that you find in traditional Italian gelato parlors and, one in particular, by an innovative experiment that Manuele Presenti did at the Academy and have been adapted for the home gelato machine!
The ingredients are very few, simple and healthy and we are sure that you already have them in your home refrigerator!
Attached you will also find a PDF with the recipes of the two sorbets and the cream.
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.