Gelato Demonstration with Massimiliano Scotti
Enter an entirely new world of gelato in this exclusive demonstrative masterclass on gelato with the one and only master gelato maker Massimiliano Scotti, who has hailed all the way from Italy to impart the best gelato tips and tricks at The Food School Bangkok. Create harmonious amalgamations of sweet and savoury gelato flavours and witness a new perspective on bold and unconventional frozen delectable delights.
Course Schedule
| Class Date | 04 November 2024 |
| Class Session | 1-Day Class with 2 Sessions |
| Class Hour | Morning 09:00-12:00 / Afternoon 13:00-16:00 |
| Total Hours | 6 hours |
| Class Capacity | 16 Seats |
| Qualified Age | Minimum 18 years old |
| Delivery Language | English with Thai translation |
| Suitable For | Amateurs, upskillers, and those passionate about desserts or ice cream |
| Accomplishment | Certificate of Attendance by The Food School Bangkok |
What you will learn :
- Explore different types of frozen desserts, including sorbet and traditional ice cream
- Gain a thorough understanding of the essential ingredients used in sorbets and ice creams
- Learn the step-by-step process of ice cream production, from preparation to final product
- Master the art of calibrating sorbet recipes for perfect texture and flavour
- Discover how to pair ice cream with savoury dishes, adding unique and creative twists to your culinary creations
Gelato with Massimiliano Scotti
- In Alto Mare (On the High Seas): Mango, curry, sucrose, trehalose, onion, and licis paired with fresh raw fish
- St. Tropez: Lemon, lemongrass, parsley, sucrose, dextrose, shrimp
- St. Martin: Tomato sorbet with sucrose and dextrose on bread, vinegar and water
- Pink Punk Beats: Italian spaghetti with garlic, oil, and chilli pepper, with beetroot water and butter and anchovy gelato
- Italian vs. Thai: Rice and milk gelato paired with mango
- Sweet Bonsai: Chocolate, ice, water, sucrose, dextrose, biscuit crumble
Lecturers (Explore the Chefs biography below)
Booking Deadline
25 October 2024
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