Vegan gelato as good and creamy as the classic one?
With a smart balance you can!
Gelato as a functional snack? With the right precautions you get excellent results!
In addition to a very detailed balance you will also learn about new ingredients recently tested by Manuele Presenti that will make your job easier!
Vegan gelato with nuts, with chocolate, coconut milk gelato and also raw vegan gelato will be discussed!
You’ll learn combinations of fruit with vegetable milk, how to use avocado as the only fat in the recipe and many new ingredients for vegan gelato. Also, you’ll see the balancing for protein gelato with fruit, chocolate and dried fruit, how to make high protein sticks and many new ingredients for making protein gelato scoop able and tasty.
In the attached PDF, the most avant-garde recipes of Manuele Presenti!!
What are you waiting for? The opportunity has come to learn how to balance a vegan or protein natural gelato directly online and from your home.
The taste will be excellent, the creamy texture and the spreadability will remain unchanged for days.
As always, chef Presenti is starting from the raw material and without the use of semi-finished products or industrial preparations!!!
Once you have purchased the Podcast you can watch it anytime you want for 3 months!
Sign up now, Manuele Presenti is waiting for you online!
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.