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GELATO IN RESTAURANTS' DESSERTS

05/06/2024

Always on the menus of all restaurants, especially Italian ones, gelato is an unfailing proposal among the desserts at the end of a meal. The classic chocolate or fiordilatte cup cannot be missed, along with the well-known lemon sorbet and the more common desserts such as tiramisu, cheesecake or zuppa inglese. However, something innovative is making its way onto the tables of the most daring restaurants. Let's find out what it is with Gabriele Vannucci, AMPI maestro, Academy of Italian Master Pastry Chefs, and instructor at Carpigiani Gelato University.

Gelato maintains its important role among dessert offerings but renews its face. Even the most classic flavors are refined in the selection of raw materials, there is a tendency to use certified ingredients and their denomination and origins enter the menus, which become more and more detailed as if to accompany the customer in his choice. Sorbet with raw cocoa mass from Venezuela, sorbets with mandarin “Tardivo” from Ciaculli and almond from Val di Noto, or gelato made with native Tuscan hazelnuts are just a few examples of recipes that instructor Gabriele Vannucci has personally experimented with and gives us to better understand this aspect. With such recipes, consumers are well aware of what they are choosing and can get the most out of a tasting that becomes a true experience.

However, Gabriele explains that the most innovative aspect definitely lies in the pastry chef's use of gelato. It in fact becomes an integral part of the dessert, composing it together with other elements and becoming a fundamental tool to create contrast both in terms of texture and flavor. Again, Gabriele Vannucci brings us concrete ideas that he himself has studied and offered to his beloved customers on several occasions in his career and in various places of the world. Dark chocolate and black tea soufflé with mango sorbet to highlight the hot-cold contrast, salted butter gelato with fig stracciatella and toasted bread to get lost in the sweet-salty and soft-crunchy contrasts.

In this landscape of innovation, the work of great synergy between chefs and pastry chefs is still crucial. The perfect dessert is one that goes well with the previous courses. The pastry chef is responsible for creating the proper conclusion to a gastronomic experience. Hence various menu proposals paired with specific desserts or vice versa.   

In this modern scenario of customer care, innovative ideas and tasting experiences, the pastry chef can count on equipment that can reduce processing time and consequently costs, shape his gelato thanks to a less cold product, vary his offerings with single portions, small jars and small sticks, as well as increase or decrease production quantities according to his needs.

Larger quantities to be created at one time and stocked or smaller quantities with small size machines to give unique experiences such as gelato batch-freezed at the moment, perhaps directly at the table, as a worthy conclusion to a special dinner that will forever remain in the customer's memory. 

Comments (1)

Joaquin 05/06/2024
I think it is an excellent article, I totally agree with the synergy between chefs and pastry chefs, these types of combinations provide a wonderful gastronomic experience and I think we should continue exploring them more.
Gabriele Vannucci
After completing his studies at a renowned Italian culinary institute, Gabriele began his work experience in the kitchen of the...

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