CREATIVITY IN NON DAIRY GELATO MAKING BY NATALIA RAMIREZ

Who is it for?
This event has been designed for gelato makers who want to discover a new way to create plant-based gelato flavors.

Subject covered 
1. The four approaches to ingredientes
How to analise an ingredient from different perspectives to discover its potential in gelato making.

2. The 6-3-1 method: a new fat profile
Building a fat profile combining different vegetable fats to replace dairy fat.

3. Testing the method: nuts
Application of the four approaches and the 6-3-1 method in a nut recipe, from the choice of ingredients and the flavor combination until the final result.

Bio
Natalia Ramírez has a background in culinary arts and pastry, having honed her skills in gelato-making techniques at Carpigiani Gelato University in Italy in 2014 and Espai Sucre, a pastry and culinary school in Barcelona. In 2018, she launched Selvática, a venture that initially offered both pastry and gelato. She later chose to focus primarily on artisanal gelato, and non dairy products. 


Duration*
1 hours

Format
This is a live video lesson.