Starting on September 30th:
three days of GELATO TECHNIQUES at GiglioCooking
The Progrram covers: bases: milk base
cream ( custard) base
yogurt base
water ( sorbet)
Techiques: pasteurization
tempering
Flavours: vanilla, chocolate, nuts
herbs
fruits
and others
Salty Gelato ( for appetizer or finger food)
Semifreddo
the course lasts 3 days, three evening 6: 00 thourhg 9: 00,15 hours mostly hands on. There is a semi-professional gelato machine at school
for information: info@gigliocooking.com
three days of GELATO TECHNIQUES at GiglioCooking
gelato di Parmigiano
The Progrram covers: bases: milk base
cream ( custard) base
yogurt base
water ( sorbet)
Techiques: pasteurization
tempering
Flavours: vanilla, chocolate, nuts
herbs
fruits
and others
Salty Gelato ( for appetizer or finger food)
Semifreddo
the course lasts 3 days, three evening 6: 00 thourhg 9: 00,15 hours mostly hands on. There is a semi-professional gelato machine at school
for information: info@gigliocooking.com
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