Greek yogurt, honey and walnuts

Traditional strawberry yogurt 

In this video you will see the preparation of two yogurt flavors made in real time.

They are two very different recipes; in fact one contains Greek yogurt (with 0% fat and many proteins).

It is sweetened exclusively with honey and it will be explained to you how to sweeten the recipe also with other sweeteners.

The second recipe is equally good and genuine and starts from a whole yogurt and fresh strawberries.

In order not to lose the prebiotic and probiotic properties, we will show you how it is possible to activate the stabilizers without heating the mixture

The recipes are inspired by the original professional ones of the Gelateria awarded 3 Coni Gambero Rosso of Manuele Presenti 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. 

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.