When spring arrives and summer is on the horizon, the kitchen, the pastry shop -and especially the ice cream shops- fills up with lighter, fresher and more aromatic proposals. In this context, sorbets become an ideal option: refreshing, without added fats, and with an enormous potential to express intense and natural flavours.
On this occasion, from our chefs, we present a recipe designed for those moments: a Herbal Sorbet, which captures the vegetal essence of ingredients such as coriander, parsley or mint, and transforms them into an unexpectedly balanced sensory experience.
This sorbet is a tribute to the freshness of aromatic herbs, but also a showcase of what ingredient innovation can bring in terms of texture, stability and performance. To achieve a creamy, stable structure without ice crystals, we used Profiber Stab 5, a stabilizer specially designed for sorbets and ice creams, which significantly improves air retention, softness in the mouth and product preservation during serving.
Not all innovation in ice cream making is about adding ingredients. Sometimes, true innovation lies in simplifying without losing a single gram of technical quality. That is exactly what Iván Vázquez demonstrates with this Caramelised Banana Ice Cream: a recipe where flavour takes centre stage and where formulation complexity is solved thanks to a single […]
Matcha is not just a flavor. It is an experience. Shade-grown for weeks before harvest, slowly stone-ground into an extremely fine powder, matcha concentrates within its intense green color the full aromatic potential of the tea leaf: vegetal, umami, slightly bitter and with a persistent sweetness that lingers at the end and invites the next […]
Kefir has established itself in signature ice cream and pastry menus as a benchmark flavor within the “fermented-acid” trend. Its slightly acidic, creamy profile with a distinctive lactic touch makes it an ideal base for ice creams seeking to differentiate themselves from flat sweetness and offer a more complex sensory experience. But working with kefir […]
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