Salted Caramel - Crepes Suzette - Banoffee

Do you want to make a caramel gelato starting from the sugar, without using any type of product? We will explain how to do it!

 

Do you want to have flavors with caramel that remain perfect in the showcase and in the pozzetto? We teach you how to calculate the PAC correctly for a perfect texture over time.

Here are the three best and most successful recipes of Manuele Presenti! 

Salted Caramel is an evergreen that cannot be missed! More than one student, after so many tastes, preferred it to all the others!

Crepes Suzette, a fabulous alcoholic taste with Grand Marnier, is of indescribable goodness .. Try it!

Banoffee is a typical Anglo-Saxon dessert! We start with bananas that are caramelized and we are immediately in heaven, wrapped in a light cloud of mascarpone cheese...


What are you waiting for? Try them now!


------------------------------------------------------



The package includes 3 recipes in PDF format

All ingredients are easily available. In case of questions, doubts and feedback, please do not hesitate to contact us at [email protected]

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.