At Arte Heladero 213, anything is possible thanks to technique
Discover what we do @arteheladero
At Arte Heladero 213, anything is possible thanks to technique: can we renew our range of sorbets through fermentations and new combinations of flavors? Is it possible to achieve excellence in vegan ice cream? How can we make ice cream with only yogurt and sugars? Is it possible to make milk chocolate ice cream with a high intensity of flavor?
The innovative and nonconformist character of the contributors to this issue and their desire to break the limits of traditional ice cream making lead them to incorporate techniques inspired by advances in other areas of gastronomy. Arte Heladero 213 is a snapshot of this moment and of these professionals.
Luis Luque: Hacia la excelencia vegana
Alejandro De Miguel: La fermentación, un mundo de nuevos sabores y aromas
Yon Gallardo: Optimizando la materia prima
Juan Pablo Colubri: Pasión por la formulación
Natalia Ramírez: Bebiendo de otras culturas
Aurélien Léon: Un espacio singular que busca la experiencia
Enrique Coloma: El mantecado a través del tiempo
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