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 MLD-090534	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 CWD-Q1EVOC 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 CHM-P35LBAR 15g DCP-22EXBRU	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 DCP-22EXBRU 205g CHM-P35LBAR 25g MLD-090534 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 DCP-22EXBRU 140g CHM-P35LBAR 40g MLD-090534 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 DCP-22EXBRU 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 CHK-N35ZECA 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 CHK-N35ZECA	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 CHK-N35ZECA 35g MLD-090534 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.