Natural Gelato Course for Restaurants & Catering

In Classroom or Live Streaming

Duration 2 days
15 hours
Seats Max 10
Next course Check dates
Language IT
Cost €500
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This page is a translation of Corso Gelato Gourmet per Ristorazione and does not show course dates to avoid misunderstandings. You can find updated information on the page in the original language.

Natural Gelato Course for Restaurants & Catering

Get exquisite ice-cream for catering (Spatulabile at -18 ° C) using the Present Balancing System!

The Natural Gelato Course for catering is aimed at Chefs, restaurant owners who want to expand the offer, ice cream makers or professionals of the sector who they want to amaze or create events in theme.

For the preparation of the recipes that you can learn during the course we use only raw materials: Salt Himalaya integral, Organic aromatic wine, Local distillates, local buffalo cheese, fresh milk, fresh cream, fresh fruit season, whole yoghurt, fresh organic eggs, Sicilian pistachio, organic hazelnut, white cane sugar, dextrose, Madagascar vanilla, natural Fair Trade cocoa.

The course is reserved for a maximum of 8 people.

Corso Gelato Gourmet per la Ristorazione

Topics covered

  • Study of the characteristic elements in the development of gourmet tastes
  • Functional composition of raw materials
  • Sugar analysis (POD and PAC)
  • Ice Cream as an Aperitif
  • Salty toppings and inclusions
  • Gourmet Present Balancing
  • Production and composition techniques
  • How to enhance this type of taste
  • Calculation of the cost of the raw material
  • Recognize quality ingredients
  • Inverse sugar balance
  • Cream and fruit ice creams
  • Ice cream portions and inserts
  • Cream and caramel topping
  • Fruit topping, caramelized fruit and spirits
  • Permeabilized crispy inserts
  • Storage and storage

Goals

Acquire the skills to create gourmet tastes, from ice cream as an aperitif to complete plate ice creams and ice creams that can normally be sold in ice cream parlors, apply different types of ice creams and toppings that can be stored and tipped at a temperature of -18°C, also for making showcase mono-portions.

The course will be followed by a Chef to show the applications of gourmet ice cream in catering.

After the course you will also have the opportunity to be joined by the community on Facebook of the Gelato Naturale Academy to investigate the issues addressed and clarify any doubts.

1
Day 1
9:00 - 17:00
7.5 hours
2
Day 2
9:00 - 17:00
7.5 hours

Course location

LOCATION

Gelato Naturale Academy

WHERE TO STAY

B&B Ricasoli

Via Bettino Ricasoli, 3
58100 Grosseto

+39 348 77 02 458


B&B Le Mura

Piazza del Mercato, 10
58100 Grosseto

+39 349 12 99 213
www.beblemura.it

This page is a translation of Corso Gelato Gourmet per Ristorazione and does not allow course bookings to avoid misunderstandings. You can find the updated information and book on the page in the original language.

Next gelato making courses

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August 2021

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August 30th

Corso Base Gelato Naturale
30 August - 02 September

Basic Gelato Naturale Course corso gelateria in lingua italiana

COURSE IN ITALIAN - For ice cream beginners and professionals who want a 100% artisanal ice cream. All the theoretical bases and complete practical application, from the recipe to the sale of natural ice cream.
Course of the day:

August 31st

Corso Base Gelato Naturale
30 August - 02 September

Basic Gelato Naturale Course corso gelateria in lingua italiana

COURSE IN ITALIAN - For ice cream beginners and professionals who want a 100% artisanal ice cream. All the theoretical bases and complete practical application, from the recipe to the sale of natural ice cream.

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