Few preparations represent the purity of fruit as well as a good sorbet, and on this occasion, we present a recipe for Strawberry Sorbet where freshness and aromatic intensity are absolute protagonists.
To achieve a light, stable, and naturally creamy texture, we have used Prosorbet 5 Cold/Hot Natur, a stabilizer specifically designed to maximize the performance of sorbets in both cold and hot processes.
This product enhances the mouthfeel, prevents ice crystallization, and maintains a homogeneous structure for longer, even in service. In this recipe, the strawberry is treated delicately to preserve all its fresh and vibrant flavor.
The strawberry sorbet works to complete a summer dessert, refresh a tasting menu, or serve as an interlude between courses.
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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