Coconut, Ginger and Raspberry - Babà and Mojito - Exotic Italian Cream

You have absolutely to try these three recipes. Delicious but at the same time refreshing, they offer you and your customers a unique experience!

Let’s see them one by one:

The Coconut, Ginger and Raspberry recipe is not vegan even if made from coconut milk. The fresh aroma of ginger and its variegation with a raspberry sauce (made in less than two minutes by cold process!) makes it truly unique!

Have you ever tried Babà with Mojito? Chef Presenti has chosen to put the babas directly in the recipe and flavor it with rum and fresh mint. The taste cannot be described!

The Exotic Italian Cream is a light egg cream with mascarpone cheese and a mix of exotic fruit (mango, passion fruit, lime and banana). It is balanced perfectly between sweetness, sourness and creaminess and it is varied with a crunchy coconut inclusion.

Also thanks to you summer recipes, your customers will not want this summer to end!!


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.