• Class Session:             2-day class / 2 sessions / morning / afternoon
• Lunch:                           Included
• Total hours:                  12 hours
• Delivery Language      English with Thai translation
• Age:                             18 years old minimum
• Suitable for:                  Amateurs
• Accomplishment:         Lenôtre certificate of attendance
• Student per class:         Maximum 12

Recipe:

• Baked alaska.
• Iced mango and passion fruit Vacherin
• Frozen iced fruits.
• Lollipop sorbet
• Hazelnut Magnum
• Caramel and hazelnut éclat

Master the techniques of producing home-made ice cream at Lenôtre. During this practical 2-day course, you will be guided to learn the basics for ice cream and sorbet making with explanations on hygiene regulations, techniques to balance and stabilise the product. A perfect kick-start to understand the fundamental of ice cream and sorbet making. In an ice cream and sorbet making class, you will typically learn several key techniques, including:

• Base Custard Method: create an egg rich base or egg-free method using just cream and sugar. Preparing fruit purées and sugar syrups, emphasising the balance of sweetness and acidity.
• Flavour Infusion: Techniques for infusing flavours using vanilla beans, herbs, or spices, and how to incorporate mix-ins like chocolate chips or fruit.
• Chilling and Churning: Understanding the importance of chilling the base before churning and how to use an ice cream maker effectively. Learning how to churn sorbet to achieve a light and fluffy consistency.
• Texture Control: Learning about stabilisers, overrun, and how to achieve the perfect creamy texture.
• Serving and Presentation: Tips for garnishing and serving sorbet for an appealing presentation. Storage Tips: Best practices for storing ice cream to maintain freshness and texture.
• Storage Tips: Best practices for storing ice cream to maintain freshness and texture.