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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Vegan Banana and Vanilla Ice Cream.
Decorated with Cane Honey Syrup and Pecan Nuts.
It has a cooked cream base (crème anglaise style) made with cashews, filtered water, corn starch, vanilla paste, salt, coconut oil and brown sugar.
It also has banana, coconut oil, vanilla paste and a little lemon juice
#icecreamchallenge amateur
Level:
Sous Chef
Helado Vegano de Plátano y Vainilla.
Decorado con Sirope de Miel de Caña y Nueces Pecanas.
Lleva una Crema base cocinada (estilo crema inglesa) hecha con anacardos,agua filtrada, almidón de maiz, pasta de vainilla ,sal, aceite de coco y azucar moreno.
También lleva plátano, aceite de coco,pasta de vainilla y un poco de zumo de limón…
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Lana Mihajlović, Lorena Hidalgo - Co-founder and 8 others8 Comments- View more comments
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Mercedes Delgado de Miguel posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Vegan Pistachio Ice Cream.
I based it on the vegan hazelnut gianduja ice cream from Máximo Cabrera’s Vegan Ice Cream Course.
It is decorated with pistachio praline and pistachio pieces.
It is made with a raw cashew nut cream base to which I added pistachio paste, salt, cocoa butter and agave syrup.
It is churned with the turbinado…
Level:
Sous Chef
Helado Vegano de Pistacho.
Me basé en el helado vegano de gianduja de avellana de Curso de Helados Veganos de Máximo Cabrera.
Está decorado con praliné de pistacho y trozos de pistacho.
Está hecho con una base de crema raw de anacardos a la que le añadí pasta de pistachos sal, manteca de cacao y sirope de ágave.
Esta mantecado con la técnica de…
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Xim Almendro posted an update a year ago
Level:
Scoolinary Team
Haciendo un caldito
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Greek yogurt, with figs and aove. It is served very fresh as a dessert, with some mint leaves to give a bit of freshness and color.
Level:
Executive Chef
Yogur griego, con higos y aove.se sirve bien fresquito como postre, unas hojitas de menta para dar un poco de frescura y color.
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Flávia Casagrande posted an update a year ago
I made an artisanal ice cream based on the creme anglaise technique.
I used this ice cream to make a popsicle. I added peanuts, and, inspired by Matías Dragun’s course and his alfajor, I used caramel and a crunchy topping.
The hardest part was making the crunchy shell due to the room temperature where I live in Brazil, since without…
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Stefano Muscariello posted an update a year ago
a year ago (edited)
Sourdough roman pinsa topped with tuna steak, anchovies in spicy sauce, margherita. And a touch of chopped parsley.
A slice in three flavors.
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Nicolás Osvaldo Parma posted an update a year ago
I share with you the photos of my Alfajores from the course Alfajores Argentinos with Chef Juan Manuel Herrera. Dough of #alfajormarplatense filled with Bariloche cream (dulce de leche + butter + semi bitter chocolate), bathed with semi bitter chocolate and drawings with white chocolate, special to accompany it with a good coffee for these days…
Comparto con Uds las fotos de mis Alfajores del curso Alfajores Argentinos con el Chef Juan Manuel Herrera. Masa de #alfajormarplatense relleno con crema Bariloche (dulce de leche + mantequilla + chocolate semiamargo), bañados con chocolate semiamargo y dibujos con chocolate blanco, especial para acompañarlo con un buen café para estos días -0…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Hello everyone here I leave a fresh Salmorejo to combat the heat wave that is doing, and some fried peppers harvested from the garden.
Level:
Sous Chef
Hola a todos por aqui os dejo un Salmorejo fresquito para combatir la ola de calor que esta haciendo, y unos pimientos fritos recolectado del huerto.
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Nerea Maiztegi Santillán posted an update a year ago
Fresh and very simple salad to combat the heat wave.
Arugula, roasted peach, fresh mozzarella (burrata would be great, but I didn’t have it 😅), Iberian ham, aove, salt and 5 peppers to taste.
I hope you like it 🥰.
Ensalada fresquita y muy simple para combatir la ola de calor.
Rúcula, melocotón asado, mozzarella fresca (le iría muy bien burrata, pero no tenía 😅), jamón ibérico, aove, sal y 5 pimientas al gusto.
Espero que os guste 🥰.
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Hilda Lucia Taracena posted an update a year ago
How do I obtain certificates for each completed course?
Como obtengo los certificados de cada curso terminado
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Beatriz Torija to Lana Mihajlović a year ago
a year ago (edited)
Level:
Executive Chef
I had promised Lana @lanamihajlovic a celebratory dish… but more than that, what better than to open a debate?
Here I go: What I’m sharing with you today is a dish of ancas de rana (the hind legs of frogs). In Spain they are not very common, but they are eaten, in fact I know a restaurant where they are the star dish (it is in the town…
Level:
Executive Chef
Le había prometido a Lana @lanamihajlovic un plato de celebración… pero más que eso, ¿qué mejor que abrir un debate?
Ahí voy: Lo que hoy os comparto es un plato de ancas de rana (las patitas traseras de las ranas). En España no son nada habituales, pero sí se comen, de hecho conozco un restaurante donde son su plato estrella (está en la…
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Liliam Flores posted an update a year ago
#I used the Dondoli ice cream base, but changed sugar for agave, and two small, very tender coconuts. I used the water and half of the coconut meat, which was so soft that it wouldn’t grate, so I blended it with the water and it turned out very well.
#icecream challenge Nieve de coco, usando la base de helado de Dondoli, pero cambiando azucar por agave, y dos cocos pequeños muy tiernos, use el agua y la mitad de su carne que estaba tan suave que no se dejaba rallar, asi que la licue con el aguita y quedó muy bien.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🍨#IceCreamChallenge⚠ UPDATE: We’re extending the #IceCreamChallenge until Thursday, July 3 at 23:59 ⏰ We know these weeks have been jam-packed for many, so we’re giving a few more days for everyone-especially those who make a living at it-to join the challenge.
can you master the precision of the perfect balance of texture, flavor and…
Level:
Scoolinary Team
🍨#IceCreamChallenge⚠ UPDATE: Extendemos el #IceCreamChallenge hasta el jueves 3 de julio a las 23:59 ⏰ Sabemos que estas semanas han estado a tope para muchos, así que damos unos días más para que todos —especialmente quienes viven de esto— puedan sumarse al desafío.
¿Puedes dominar la precisión del equilibrio perfecto entre textura, sabor y…
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Sol Damiani to Beatriz Torija a year ago
a year ago (edited)
Level:
Scoolinary Team
🥳🎉 Beatriz Torrija @beatriztorijagmail-com has reached Stagier level! 🔥
With more than 2500 points, Beatriz proves that perseverance, curiosity and love for cooking pay off 💪🍳 She has already uploaded more than 295 photos!
✨ Fun fact: She’s been labeled the one and only #Chickenfluencer, after inspiring several community members to prepare her…
Level:
Scoolinary Team
🥳🎉 ¡Beatriz Torrija @beatriztorijagmail-com ha alcanzado el nivel Stagier! 🔥
Con más de 2500 puntos, Beatriz demuestra que la constancia, la curiosidad y el amor por la cocina dan sus frutos 💪🍳 ¡Ha subido ya más de 295 fotos!
✨ Fun fact: Ha sido catalogada como la única y auténtica #Chickenfluencer, tras inspirar a varios miembros de la…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🍨UPDATE: We’re extending the #IceCreamChallenge until Thursday, July 3 at 23:59 We know these weeks have been jam-packed for many, so we’re giving a few more days for everyone – especially those who make their living from this – to join the challenge.
Level:
Scoolinary Team
🍨UPDATE: Extendemos el #IceCreamChallenge hasta el jueves 3 de julio a las 23:59 Sabemos que estas semanas han estado a tope para muchos, así que damos unos días más para que todos —especialmente quienes viven de esto— puedan sumarse al desafío.
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