Feel good - shoot - enjoy

Feel good - shoot - enjoy

Level:
Difficult
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    

Feel good

Used products: Feel good

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

Preparation: Feel good

Vegan buckwheat wafer

 

Combine the ingredients in order to create a shortcrust pastry.

Roll out to 5 mm and store in the fridge. 

 

 

Used products: Feel good

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

Preparation: Feel good

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.

Used products: Feel good

Preparation: Feel good

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.

Used products: Feel good

Preparation: Feel good

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

Used products: Shoot

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

Preparation: Shoot

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. 

 

Used products: Shoot

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

Preparation: Shoot

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.

Used products: Shoot

Preparation: Shoot

Sparkling crisp

 

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

Used products: Shoot

Preparation: Shoot

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.

Used products: Shoot

Preparation: Shoot

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

Used products: Enjoy

  • 330 g
    weak flour
  • 40 g
    potato starch
  • 10 g
    DCP-22SP
  • 12 g
    butter
  • 50 g
    powdered sugar
  • 50 g
    maltitol
  • 100 g
    eggs
  • 10 g
    albumin
  • 6 g
    soluble coffee

Preparation: Enjoy

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. 

 

Used products: Enjoy

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

Preparation: Enjoy

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.

 

Used products: Enjoy

Preparation: Enjoy

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.

 

Used products: Enjoy

Preparation: Enjoy

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.

 

Used products: Enjoy

Preparation: Enjoy

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.