CREATIVITY IN NON DAIRY GELATO MAKING BY NATALIA RAMIREZ

Who is it for?
This event has been designed for gelato makers who want to discover a new way to create plant-based gelato flavors.

Subject covered 
1. The four approaches to ingredientes
How to analise an ingredient from different perspectives to discover its potential in gelato making.

2. The 6-3-1 method: a new fat profile
Building a fat profile combining different vegetable fats to replace dairy fat.

3. Testing the method: nuts
Application of the four approaches and the 6-3-1 method in a nut recipe, from the choice of ingredients and the flavor combination until the final result.

Bio
Natalia Ramírez completed specialized training in fine pastry focusing on plated desserts at Espai Sucre (Barcelona) and gelato making at Carpigiani Gelato University, complemented by a master's degree in chocolaterie at EPGB, advanced courses with Jordi Bordas, and baking and pastry studies at ISMM in Colombia.
In 2018, she founded Selvática, a project offering gelato, coffee, and pastry. At Selvática, half of the products were dairy-free. Meanwhile, Natalia taught at EPGB and L’Atelier in Barcelona, and was a speaker at Intersicop Madrid in 2021 (online) and 2022 (in person). Thanks to her experience, today Natalia is an international consultant, teaches online courses, and offers consulting services worldwide.

Duration*
1 hours

Format
This is a live video lesson.