Complete, universal and from the best chefs
The new Artisan Gelato Recipe Book collects 245 recipes published in the Arte Heladero magazine in recent years and signed by the best professionals in the world. They are ordered alphabetically and grouped into a total of 13 families of ice creams with their sections and subsections:
- White creams
- Egg yolk creams
- Cocoa and chocolate ice creams
- Fruit ice creams
- Fruit sorbets
- Creams and sorbets with spices and aromatic herbs
- Creams and sorbets with liqueur
- Frozen creams
- Ice creams and savoury sorbets
- Soft ice cream
- Cold drinks
- Complements
In its evolution, Arte Heladero has opened the doors of the magazine to gather very different approaches to gelato, from those strictly linked to gelato laboratories, to pastry making and catering. Gelato is, therefore, the common denominator of authors who have a lot to offer and who add their professional baggage to the tradition of gelato. Precisely because of the variety of ways of understanding the formulation and the gastronomic contexts in which gelato is found, each recipe is accompanied by useful information on the type of creation in which it is presented and its serving temperature. Thus, the recipe indicates whether the gelato is conceived for the display case of an gelato shop, a restaurant dessert, an ice cream cake and a long etcetera.
Some 82 authors of a dozen nationalities are well represented in this recipe book in a wide range of creations that belong to different families such as cocoa and chocolate ice creams, spice and herb creams and sorbets, liqueur creams and sorbets...
In short, it is a valuable tool for making multiple combinations of all types of recipes by chefs of proven solvency. By combining creations from different families, you can customize, for example, a vanilla ice cream with original sauces and garnishes; or more complex compositions such as an ice cream cake, ice cream cups, desserts, sandwiches and other products from the personal selection of infinite ice creams, sorbets, cakes, sablés, mousses, coatings and decorations. From this point of view, Ice Cream. Recipe book for artisanal ice creams provides everything necessary for each chef to compose their own creation and find its most appropriate and non-transferable application.
