Natural Semifreddo Course (ITA)

Duration 2 days
15 hours
Seats Max 10
Next course Check dates
Language IT
Cost € 600
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This page is a translation of Corso Torte Moderne *Mousse & Semifreddi* (ITA) and does not show course dates to avoid misunderstandings. You can find updated information on the page in the original language.

Natural Semifreddo Course (ITA)

This course is aimed at those who know the world of cakes and want to expand their ice cream offer, producing natural parfaits in a practical and fast way. All the recipes and balancing methods are the result of the pastry chef Michele Falcioni.

For the preparation of the recipes that you can learn during the course we use only raw materials: fresh milk, fresh cream, fresh seasonal fruit, whole yoghurt, fresh organic eggs, Sicilian pistachio, organic hazelnut, white cane sugar, dextrose, vanilla Madagascar, natural Fair Trade cocoa.

The course is reserved for a maximum of 8 people.

Topics covered

  • The rich custard cream
  • Italian meringue
  • La pate à bombe
  • Bilancitaura semifreddi all’italiana
  • Creamed semifreddo creams
  • Fruit based semifreddos
  • mirror glazes
  • The Parfait
  • mousse
  • gluten-free cookie
  • the bagne
  • assembly techniques
  • cake storage

Goals

The goal of the course is to make ready to produce cakes of different types, to know the forms of conservation and storage to optimize time.

The pies will be conservable and ready to serve at a temperature from +4°C to -18°C.

In this way you can offer a higher quality product and increase the turnover in the months with less inflow.

1
Day 1
9.00 - 17.00
7.5 hours
2
Day 2
9.00 - 17.00
7.5 hours
3

Course location

LOCATION

Gelato Naturale Academy

Via Marsala, 19A, Grosseto, GR, Italia
WHERE TO STAY

B&B Warm Up

Via T. Albinoni, 2a
Grosseto

warmupgrosseto@gmail.com
www.warmupgrosseto.it

This page is a translation of Corso Torte Moderne *Mousse & Semifreddi* (ITA) 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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October 2020

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October 23rd

23 - 24 October

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