TEAM ITALIA

TEAM SPAGNA

TEAM GERMANIA

TEAM GIAPPONE

2019_fiere_CMG_squadre-icona_Malesia

TEAM MALESIA

TEAM UNGHERIA

Albert Soler Miquel

Albert-Soler-Miquel-

Gelato Maker

What does participating in the Gelato World Cup 2020 mean to you?

It’s an amazing experience and a dream come true. This dream of mine started last year, with the Spain tournament, and now it’s actually coming true.

How do you feel by being the representative for your own country in the most important international event in the dessert industry?

Very excited. It’s a bit of a pressure, given we want to place our country well. But we’re going to do it!

What is the most valuable thing that you will take with you from this amazing experience?

It’s the unique moments shared with my team even before the actual tournament starts, as well as all the learning, which is a huge amount.

PEANUT GELATO WITH COCONUT, GINGER, and LIME

Peanut Gelato with light lemon cream, decorated with coconut gelatin, coconut juice, ginger crumble, peanut pieces, and grated lime zest.

COCONUT GELATO:

PreGel Coconut Paste 20g

Water 34,5g

Whole milk 17g

Skimmed-milk powder 6g

Sucrose 12g

Dextrose 10g

PreGel Neutro 5 0,5g

 

COCONUT GELATIN:

Coconut puree 400g

Water 90g

Sucrose 70g

Gelatin 2.5g

Agar-agar 2.5g

LIGHT LEMON CREAM:

Five Star Chef smART Glazes Limone 200 g

Burro 75 g

Scorza di lime 0.5 g

GINGER CRUMBLE:

Brown sugar 100g

Butter 100g

Almond flour 100g

Soft flour 100g

Ginger powder 5g

Salt 3g

GINGER VARIEGATE

PreGel Ginger Variegate 100g