TEAM ITALIA

TEAM SPAGNA

TEAM GERMANIA

TEAM GIAPPONE

2019_fiere_CMG_squadre-icona_Malesia

TEAM MALESIA

TEAM UNGHERIA

Hiromi Nishikawa

Hiromi-Nishikawa

Team Japan

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

We would like to try our technique in the home country of Gelato and also see the good abilities of the team members of the other countries.

We hope to improve our knowledge, mental power and technique by competing with other teams. 

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

Team Japan have never been in the top 3 in the result of the Gelato World Cup so we will try to reach a better place by fighting with our good team works.

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

There are so many products in the gelato industry which we did not know and it will be amazing to spread the information to the Japanese food market.

We will bring a lot of information back to our country after the Gelato World Cup!

Mascarpone and Strawberry Lime

Ingredients for Mascarpone gelato: 

Milk 596 g

Cream 35% 100 g

Sugar 50 g

Trehalose 50 g

Dextrose 10 g

Dry glucose 60 g

Pregel Superneutro Milk 4 g

Pregel Mascarpone30 100 g

 

Preparation Method:

Prepare a warm gelato base with all the ingredients, minus PreGel Mascarpone30. 

Add the PreGel mascarpone30 base, and mix.

Ingredients for Strawberry Lime Gelato: 

Puree strawberry 410 g

Pregel ARABESCHI® Fragolissima 30 g

Water 300 g 

Sugar 65 g

Trehalose 120 g

Dextrose 40 g

Pregel Superneutro Fruit 4 g

Lime juice 30 g

Lime zest 2 pcs

 

Decoration:

PreGel ARABESCHI® Fragolissima 

Fresh strawberries

Lime

Chocolate

 

Preparation Method: 

Mix all the ingredients. 

Stir the Strawberry and Lime Gelato, and spread a first layer in the gelato pan. 

Stir the Mascarpone Gelato, and create the top layer.

Decorate with PreGel ARABESCHI® Fragolissima, fresh strawberries, and lime.