Do you want to give the personal extra touch to your gelato?!
It's time to learn how to balance fruit toppings and be creative in realizing what you want and in the way you want!!!
In this zoom online master lesson you will see:
Pulp fruit toppings (such as berries, figs, strawberry, mango, …).
Learn to give and preserve the correct consistency and creaminess and to keep the fruit color unchanged!
Fruit by osmosis in vacuum. Learn to preserve the taste, crunchiness and color of fruit!
Semi-candied citrus peels with an intense color to be used in variegation or as flavorings.
Toppings with acid extracts or juices (for example lemon or orange). Learn how to make an acid liquid creamy and tasty !!
Liquid sauces that are suitable for gelato and for inserts of cakes, semifreddi and sticks
Once you have purchased the Podcast you can watch it anytime you want for 3 months!
Sign up now and amaze yourself and your clients with this goodies!!
NEW:
Ultra HD broadcast with professional 4K cameras!
We will send PDFs from the brand new multimedia interactive whiteboard!
Possibility to have your questions answered in real time!
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Sign up now, Manuele Presenti and Brigitte Canins are waiting for you online!
For further information please do not hesitate to contact us at 3384753397 and 3386403418 or at [email protected]
No more excuses, this is your chance!
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.