Art & Science of Frozen Desserts
Special Offer: 25% off for the first 25 enrollments.
MAKE 100% NATURAL ICE CREAMS, GELATOS, FROZEN YOGURTS, SORBETS, AND MORE LIKE A PRO!
CLASS FEATURES:
✓Beginner to intermediate level
✓9 videos demonstrating 8 TECHNIQUES
✓ PDF with 24 EGGFREE recipes available
✓Easily available ingredients and substitutions
✓No machine required
✓ Completely Eggless
✓ NO CMC, NO GMS, NO GELATIN, NO STABILIZERS
✓ In-depth explanation of techniques and ingredients and equipment
✓ Tips and tricks, troubleshooting by a professional baker
Recipes included:
Here are all the desserts included in this course!
• Madagascar Vanilla bean ice cream
• Berry Cheesecake Sundae cups
• Masala Chai ice cream
• Paan ice cream
• Hazelnut Chocolate gelato
• Coffee & Rum gelato
• Pina Colada frozen yogurt
• Mango Chilli sorbet
• After this, you can endless recipes and variations!
Course perks:
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Lifetime access to video lessons.
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Access to the student community on WhatsApp.
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1:1 WhatsApp mentoring.
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Additional business resources and references.
How This Course Works
Step 1
You enroll using the button below, check your inbox for login details.
Step 2
Watch the course videos & material whenever convenient to you
Step 3
Try the recipes & share the results, I review your work and share suggestions
Step 4
You apply those suggestions and master that technique
Step 5
Ask any questions via WhatsApp support/ call option
Take the first step now
Wondering what's inside?
• Relevance of each ingredient, and commonly available brands
• Measuring the ingredients properly and preparing them
• Differences between different kinds of frozen desserts
• Making healthy variants like frozen yogurt and sorbets
• Using different techniques as per different ingredients
• Using different ingredients, and textures and making your variants
• Making variants like sundae cups, ripples, and layers.
• Making accompaniments like a cheesecake base, berry compote, etc
• Storing and serving of ice creams
Meet Shubhangi Jain
With 8+ years of experience as a Professional Baker, there's so much that I wish to share with my contemporaries!
Common mistakes, hacks, the science, the commerce behind baking and of course, baking itself!
That was my motivation to start Redolence baking school: prep school for all those who wish to become successful profesional bakers.