Iván Vázquez
LinkedIn
Chef heladero formado en pastelería y especializado en heladería gastronómica, con experiencia en restaurantes de alta cocina como Cenador de Amós (3★ Michelin). Destaca por su enfoque en I+D y desarrollo de técnicas y sabores de vanguardia, siendo subcampeón nacional de heladería (Intersicop 2022) y finalista del Gelato Festival World Masters.
This exclusive bitter almond ice cream recipe, formulated by our collaborator Iván Vázquez, is an invitation to discover intense and elegant flavors. The combination of Valrhona’s Opalys 35% white chocolate, with its milky and delicate profile, and the Bitter Almond Paste, provides a unique aromatic depth, where sweetness and bitterness are perfectly balanced.
To achieve a creamy and stable texture, we have used Profiber Stab 5 as a stabilizer, ensuring that the ice cream maintains its smoothness and structure both in the display case and when served. The result is an ice cream with personality, ideal for those looking for original and sophisticated proposals in the world of ice cream.
The Gazpacho Sandwich from Disfrutar Restaurant has become one of those creations that goes beyond the plate to become a benchmark in contemporary cuisine. Far from being a mere exercise in surprise, this recipe was part of their tasting menu for a long time for a very clear reason:its function within the gastronomic journey. As […]
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