Vegan Avocado, Sudachi & Mango Ice Cream represents the cutting edge of modern plant-based gelato, where ingredients serve both flavor and functional roles. In this exotic masterclass, Chef Andrés Lara teaches you to execute a Vegan Avocado, Sudachi & Mango Ice Cream that leverages the high fat content of ripe avocados to create a creamy, luscious mouthfeel that rivals traditional dairy bases, all while strictly avoiding animal products.
Designed for chefs looking to expand their flavor horizons, this course focuses on oxidation control. You will learn the systems to produce a Vegan Avocado, Sudachi & Mango Ice Cream that retains its vibrant color and fresh taste, preventing the browning often associated with avocado processing.
The success of this Vegan Avocado, Sudachi & Mango Ice Cream lies in the emulsion. We explore how to emulsify the monounsaturated fats of the avocado with the water content of the mango puree. Chef Lara guides you through the balancing of “Total Solids” to prevent the formation of ice crystals, ensuring the Vegan Avocado, Sudachi & Mango Ice Cream remains scoopable and smooth at negative temperatures.
We also address the sweetener profile. You will learn to adjust the sugars to complement the fibrous nature of the mango, creating a texture that is dense yet meltingly soft.
Flavor balance is critical when working with rich fats. This section focuses on the Sudachi, a Japanese citrus prized for its spicy, tart aroma. You will learn how to incorporate this acidic element into the Vegan Avocado, Sudachi & Mango Ice Cream to “lift” the heaviness of the avocado without curdling the mixture or overpowering the delicate mango notes.
By the end of this tutorial, you will possess a sophisticated Vegan Avocado, Sudachi & Mango Ice Cream recipe that offers a refreshing, complex profile perfect for summer menus or high-end plated desserts.
What is included in the recipe?
Recommendations and rules:
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