In this zoom lesson we want to focus on using stevia in gelato!
The thing we can tell you about the use of stevia is the fact that it sweetens 400 times more than sucrose, and this is very tricky.
Join the webinar and know more about the researches that chef Presenti has been doing regarding stevia for over 15 years. In 2012 he was a guest at an international conference in Paraguay to talk about the use of stevia in gelato.
As always, we provide a PDF with recipes approved by chef Manuele Presenti. All ingredients are easily available.
What are you waiting for? Sign up now!
For further information please do not hesitate to contact us.
See you soon,
Manuele and Brigitte
