Feel good - shoot - enjoy

I chose to create my TRANSFORM one-concept shop with a proposal of Gelato, a product of Italian excellence.

For the TRANSFORM assignment I decided to emphasize the concept of personalization, dear to generation z, and to use only top quality and targeted ingredients for each dessert.

I revisited the classic gelato cone concept by adapting the ingredients present in the wafer to the target and creating a mold that I designed and built specifically for the competition.

Each target will therefore have a unique visual and taste experience tailored to the needs and desires of the genz.

 

The target audiences I have chosen are:

- Health Seeker, for whom I created Feel Good

- Entertain me, for whom I created Shoot

- Hedonist, for whom I created Enjoy

 

 

Recipe

Created by
  • Anna Gerasi - Chef

Feel good

Ingredients Preparation
  • 230g
    weak flour
  • 150g
    Buckwheat flour
  • 120g
    vegetable butter
  • 50g
    powdered sugar
  • 50g
    maltitol
  • 90g
    water
  • 3g
    Guar Gum flour

Vegan buckwheat wafer

 

Combine the ingredients in order to create a shortcrust pastry.

Roll out to 5 mm and store in the fridge. 

 

 

  • 165g
    Granny Smith apple(s)
  • 30g
    lemon juice
  • 10g
    tremoline
  • 70g
    caster sugar
  • 20g
    dextrose
  • 1g
    guar seed flour
  • 6g
    cold inulin
  • 2g
    fir needles

Apple gelee

 

Put all the ingredients in a thermomix; run the thermomix AT SPEED 6 FOR 6 MINUTES, then for 30 SECONDS AT SPEED 10.

Transfer to a piping bag and cool it down.

  • 50g
    apple juice
  • 100g
    infusion of rumex acetosa
  • 50g
    soy milk
  • 75g
    maltitol
  • 0.5g
    guar seed flour
  • 10g
    inulin
  • 15g
    Coconut fat
  • 2g
    soy lecithin
  • 150g
    infusion of rumex acetosa
  • 35g
    Elegant Pistoles

Apple and celery sorbet

 

Boil the apple juice, the first part of the infusion, soy milk, maltitol, guar, inulin, coconut fat, cocoa butter and lecithin.

Remove from the heat source, emulsify and add the second part of the infusion.

Cool down the mixture, then churn it.

  • 139g
    water
  • 45g
    tremoline
  • 45g
    maltitol
  • 25g
    glucose syrup DE 60
  • 23g
    dextrose
  • 183g
    Evocao™ WholeFruit Chocolate
  • 15g
    Coconut fat
  • 25g
    rice oil

Evocao ganache

 

Bring water, glucose syrup and tremoline to 45°C; 

Melt the couverture and coconut fat at 35°C; 

Emulsify with a blade mixer and add the oil slowly. 

Cool to 32°C. 

Pour into the cooked waffle.

Assembly and finishing

 

Pipe the apple gelee on the bottom of the waffle. 

Pipe the Evocao ganache, then place the apple sorbet and pine needles.

Shoot

Ingredients Preparation
  • 340g
    weak flour
  • 40g
    potato starch
  • 100g
    butter
  • 50g
    caster sugar
  • 50g
    maltitol
  • 90g
    eggs
  • 30g
    egg yolks
  • 9g
    albumin
  • 0.4g
    salt

Wafer

 

Combine flour, potato starch and soft butter.

Add sugars, then add the eggs, egg yolks and albumin.

Roll out to 5 mm and cut. 

 

  • 135g
    lemon
  • 65g
    lemon juice
  • 10g
    tremoline
  • 70g
    caster sugar
  • 1g
    Guar Gum flour
  • 20g
    dextrose

Garda’s lemon sauce

 

Combine all the ingredients in a thermomix (speed 6, 6 minutes + speed 10, 30 seconds). 

Transfer in a piping bag and let it cool.

  • 40g
    Peta crispy (sosa)
  • 155g
    Lactée Barry
  • 15g
    Extra Brute

Sparkling crisp

 

Combine chocolate (melted at 35°C) and peta crispy until evenly coated, then separate with cocoa powder and sieve.

  • 120g
    water
  • 25g
    tremoline
  • 15g
    dextrose
  • 25g
    glucose DE 60
  • 5g
    Extra Brute
  • 205g
    Lactée Barry
  • 25g
    Elegant Pistoles
  • 20g
    Coconut fat

Lactee barry ganache

 

Bring water, sugars and cocoa powder to the boil. Pour over the chocolate and cocoa butter and emulsify. 

Add the coconut fat and emulsify. 

Cool down to 32°c.

  • 200g
    water
  • 10g
    caster sugar
  • 1g
    pectin X58
  • 1g
    Guar Gum flour
  • 50g
    glucodry
  • 1g
    inulin
  • 5g
    Extra Brute
  • 140g
    Lactée Barry
  • 40g
    Elegant Pistoles
  • 150g
    water

Lactee barry ice cream

 

Heat the first part of water in a pot, 

At 45°c add sugar, guar and pectin. Bring to a boil 

Add glucodry, inulin and cocoa powder; cook for one minute. 

Remove from the heat source and pour over the chocolate and cocoa butter, emulsifying with a blade mixer. 

Add the second part of water. 

Pour into the pacojet jar and chill in a freezer, then churn it.

Assembly and finishing

 

Pipe on the bottom of the waffle the lemons sauce and sprinkle with sparkling crisps. 

Pipe the ganache, then place the gelato on top.

Enjoy

Ingredients Preparation
  • 330g
    weak flour
  • 40g
    potato starch
  • 10g
    Extra Brute
  • 12g
    butter
  • 50g
    powdered sugar
  • 50g
    maltitol
  • 100g
    eggs
  • 10g
    albumin
  • 6g
    soluble coffee

Coffee and cocoa wafer

 

Combine flour, starch and soft butter.

Add the sugars and combine.

Add eggs and albumin and combine.

Roll out to 5 mm and let it cool. Cut. 

 

  • 200g
    espresso coffee
  • 8g
    soluble coffee
  • 25g
    caster sugar
  • 4g
    low sugar pectin
  • 65g
    glucose syrup DE 60
  • 2g
    powdered gelatin (170 bloom)
  • 35g
    dextrose

Coffee sauce

 

Bring water, espresso coffee and soluble coffee to 45°C, then add sugar and pectin and bring to a boil. 

Add glucose syrup and dextrose and boil for 30 seconds.

Add the gelatin and emulsify. 

Pipe into the mold.

 

  • 142g
    milk
  • 41g
    egg yolks
  • 26g
    maltitol
  • 11g
    glucose syrup DE 60
  • 70g
    dextrose
  • 250g
    Zéphyr™ Caramel
  • 320g
    mascarpone
  • 130g
    milk

Semifreddo

 

Combine milk, egg yolks and sugars and cook to 82°C. 

Pour over chocolate and emulsify. 

Gently fold in the whipped cream and mascarpone. 

Pipe the semifreddo into the waffle.

 

  • 30g
    glucose syrup DE 60
  • 150g
    caster sugar
  • 1g
    salt
  • 8g
    Orange peel
  • 1000g
    Zéphyr™ Caramel

Zephyr caramel flakes

 

Caramelize the sugars, let the caramel cool and grind it.

Temper chocolate, then add powdered caramel, salt and orange peel and spread in between 2 acetate sheets. 

Let the chocolate set, then break it into flakes.

 

  • 150g
    water
  • 10g
    caster sugar
  • 2g
    pectin X58
  • 1g
    Guar Gum flour
  • 50g
    glucodry
  • 20g
    inulin
  • 145g
    Zéphyr™ Caramel
  • 35g
    Elegant Pistoles
  • 350g
    water

Mascarpone gelato

 

Bring water to 45°C, then add sugar, guar and pectin and bring to a boil. 

Add glucodry, inulin, cocoa powder and cook for 1 minute. 

Pour the mixture over chocolate and cocoa butter and emulsify. 

Add the second dose of water. 

Pour into the pacojet jar and freeze.

 

Assembly and finishing

 

Pipe the coffee sauce on the bottom of the waffle. 

Pipe the semifreddo and place the zephyr caramel flakes. 

Place the mascarpone gelato. 

Decorate with a coffee sauce pearl.

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