Avant Garde Ice Creams
Learn to make ice-creams with the best, Jordi Roca, who will show you how to create innovative textures and tastes. On this course, you will learn how to make a homemade ice-cream from scratch and pair it with some very original toppings.
El Celler de Can Roca - 3 Michelin Stars (Girona, Spain)
Create ice creams and sorbets with Jordi Roca
In this online course about ice-cream, Jordi Roca will show you his vision, inspiration, technique, and the secrets that make his ice creams different, with multiples flavors and textures and, of course, a delicious taste.
You will discover how Jordi Roca has shaken up the world of senses and textures by playing with ice-creams and their bespoke accompaniments in the form of toppings.
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Course Syllabus
Course Content
Chapter 2 - Introduction
Chapter 3 - Baked apple ice-cream with caramelized apple and sablé biscuit topping
Chapter 4 - Rocambolesc style vanilla ice-cream with chocolate sponge cake topping
Chapter 5 - Roca-Cola sorbet
Chapter 6 - Presentation: Rocambolesc ice-cream parlour
Chapter 7 - Jordi Roca's philosophy: Toppings
Conclusions and farewell
Jordi Roca's ice-cream philosophy
What you'll learn
In this online course all about ice cream, you will take a deeper look into ice-cream and sorbet techniques. Jordi Roca will share three premium ice cream and sorbet recipes that go beyond the classics, and through which he will share his philosophy. Jordi will prepare each one step by step, explaining the ingredients necessary for a perfect ice-cream or sorbet formulation.
Jordi will explain some of the wide range of toppings offered in his ice-cream parlour ‘Rocambolesc’. These are not just decorations, but are an essential part of the final ice-cream, and provide an interesting combination of textures.
He will prepare of some of these toppings and, finally, you will be told the key points for preparing a good ice-cream.
Who is it for?
This ice-cream course is intended for professionals, foodies, or just ice-cream lovers who want to learn the technique behind a good ice-cream, as well as the potential to create a different, natural type of ice-cream.
What you’ll need
- Ice cream machine
- Thermometer
- Core seed remover (optional)
- Vacuum cooking bags and vacuum packaging machine (optional)
- Blast chiller (optional)
Course recipes
In this course you will learn
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Meet your Instructor
El Celler de Can Roca - 3 Michelin Stars (Girona, Spain)
Jordi Roca took his first gastronomic steps at his parents' restaurant, in Can Roca (Girona). Later, while training at the Escuela de Hostelería de Girona (Girona Hospitality School), he worked with his siblings at Celler de Can Roca helping them with whatever was required.
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Ratings and Reviews
4.8
Avg. Rating
1736 Ratings
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rafael torano
Manzana, manzana,manzana
Como usando una manzana conseguimos diferentes texturas y sabores,BRUTALL ,cuando haga la receta,a el sable le pondria un polvo de queso chedar.En el lugar que trabajo les gusta comer la tarta de manzana con queso chedar. Tremendo curso.
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![Preview Image]()
rafael torano
Manzana, manzana,manzana
Como usando una manzana conseguimos diferentes texturas y sabores,BRUTALL ,cuando haga la receta,a el sable le pondria un polvo de queso chedar.En el lugar que trabajo les gusta comer la tarta de manzana con queso chedar. Tremendo curso.
×
![Preview Image]()
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Thank you for the teaching us 🙂
I like the way he teaches and explains every minute detail and uses of ingredients.