Gelato theory and recipes covering formulation, ingredients, serving temperature, and refined frozen desserts.
Practical ice cream and sorbet recipes designed for balanced and commercially appealing display cases.
Chocolate and pastry through 15 projects exploring science, design, nutrition, trends, ganache, and technique.
Artisan ice cream toppings covering chocolate, fruit, marbling, chunks, texture, and sub-zero pairing.
Modern ice cream exploring advanced techniques, plant-based ideas, flavour, science, and global trends.
Advanced ice cream and sorbet exploring formulation, plant-based innovation, flavour development, and science.
Ice cream through nostalgia and play, exploring flavour, texture, format, storytelling, and presentation.
Technical ice cream formulation covering balance, serving temperature, freezing behaviour, and structure.