French style dessert. This ice cream is really light and has a refreshing taste.
French style baked custard dessert topped with a layer of crunchy caramel, created by burning sugar with a blowtorch. If a blowtorch is not available, you can top the custard with whipped cream that can be made with 100g whipping cream and 8g sugar.
Swiss style frozen dessert, served in Swiss hotels. To freeze, you can use molds in different shapes such as pudding cups, dome-shaped molds or square molds. Lightly heat the mold to invert ice cream onto a serving plate. For a professional presentation, garnish with herbs such as mint or chervil leaves.
French style dessert. Glace A LA VANILLE means “vanilla flavored ice cream” in French. Use a generous amount of vanilla essence as the flavor might fade otherwise. Ideally, the batter should rest for 24 hours, and a minimum of 6 at least. This will help homogenize the molecular structure, and as a result, give the ice cream a smooth texture.
Austrian style honey ice cream. To freeze, you can use small molds in different shapes such as pudding cups, dome-shaped molds or square molds.
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