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.
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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