Iván Vázquez
Ice cream chef trained in pastry and specialised in gastronomic ice cream, with experience in fine-dining restaurants such as Cenador de Amós (3★ Michelin). He stands out for his focus on R&D and the development of cutting-edge techniques and flavours, having been national runner-up in ice cream making (Intersicop 2022) and a finalist in the 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 Hazenut & Orange – Mini Ice Cream Cake is one of those creations that shows how frozen pastry has become a solid, creative, and fully gastronomic alternative within contemporary restaurants. This recipe has been developed by Rémi Montagne, ice cream pastry chef and 2018 Ice Cream World Champion, as part of a collaboration with […]
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 […]
938 666 094
sosa@sosa.cat