$115 • 1 session
Whether enjoyed alone or as vital components in modern plated desserts, ice creams and sorbets present morthan meets the eye. By looking deeper at their structures—complex solutions, suspensions, or emulsions—pastry chefs continue to refine formulas, techniques, and ingredients to create ever more flavorful results. In this class students will be exposed to basic frozen dessert theory and will prepare a range of examples from classic vanilla and chocolate ice creams, to more exotic preparations, including brown butter ice cream, rose sorbet, and static frozen items.
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