IN THIS COURSE YOU WILL LEARN HOW TO MAKE 3 VEGAN AND GLUTEN FREE SPHERES
• HOW ARE VEGAN MOUSSES MADE?
• HOW TO BEST REPLACE EGG WHITES IN BAKED GOODS?
• WHICH VEGETABLE GELATIN IS THE MOST SUITABLE FOR FROZEN DESSERTS?
• HOW DO YOU CREATE AN ENTREMET MADE UP OF SEVERAL PREPARATIONS?
HOW IS IT ASSEMBLED? HOW TO ORGANIZE A WORK PLAN?
IF THESE ARE QUESTIONS YOU ASK YOURSELF FREQUENTLY THEN THIS COURSE IS RIGHT FOR YOU!!
You will learn a NEW METHOD for making MOUSSE, without the use of gelatins, starches, ingredients that are difficult to find.
I will teach you how to make 3 mousses with an EASY METHOD and SIMPLE INGREDIENTS.
Freeze-resistant mousses, suitable for both single portions and cakes.
You can then start from these recipes and modify them to your liking, creating mousse of other tastes and shapes.
Would you like to make a dessert for Christmas and leave everyone speechless but you won’t have much time?
You can make these spheres in advance, days / weeks in advance, and then serve them on Christmas day to your guests.
This way you will have more free time for other dishes or to spend time with your family.
Making a Christmas ball for each one will make a great impression!
MARGARINE
Often people don’t want to use supermarket margarine, so you’ll learn how to make it at home with a few simple ingredients. You can then use it in all preparations where you want to replace the butter.
VEGAN CHOCOLATES
You will discover new vegan chocolates of different flavors, how they are composed and how they can be made, and you will learn how to make homemade vegan white chocolate.
You will learn a NEW METHOD for making MOUSSE, without the use of gelatins, starches, ingredients that are difficult to find.
I will teach you how to make 3 mousses with an EASY METHOD and SIMPLE INGREDIENTS.
Freeze-resistant mousses, suitable for both single portions and cakes.
You can then start from these recipes and modify them to your liking, creating mousse of other tastes and shapes.
Would you like to make a dessert for Christmas and leave everyone speechless but you won’t have much time?
You can make these spheres in advance, days / weeks in advance, and then serve them on Christmas day to your guests.
This way you will have more free time for other dishes or to spend time with your family.
Making a Christmas ball for each one will make a great impression!
MARGARINE
Often people don’t want to use supermarket margarine, so you’ll learn how to make it at home with a few simple ingredients. You can then use it in all preparations where you want to replace the butter.
VEGAN CHOCOLATES
You will discover new vegan chocolates of different flavors, how they are composed and how they can be made, and you will learn how to make homemade vegan white chocolate.
• HOMEMADE MARGARINE
• HOMEMADE WHITE CHOCOLATE
• CHOCOLATE RASPBERRY SPONGE
• BANANA SPONGE
• ALMOND DACQUOISE
• GIANDUIA MOUSSE
• ALMOND MOUSSE
• BANANA MOUSSE
• RASPBERRY GELEE
• PASSION FRUIT GELEE
• RASPBERRY GANACHE
• CHOCOLATE COFFEE GANACHE
• ALMOND PRALINE
• PASSION FRUIT CARAMEL
• 3 CHOCOLATE COVERTURES
• How to make 100% vegan desserts
• How to substitute eggs, butter, gelatine, etc;
• How to create 3 different mousse;
• How to realize 6 different inserts ;
• How to realize sponge & sweet pastry vegan & gluten free;
• Which are the best vegan ingredients to use;
• How these ingredients work so you can create your own recipes;
• How to make entremets, desserts with multiple preparations;
• How to create a preparation plan.
• HOMEMADE MARGARINE
• HOMEMADE WHITE CHOCOLATE
• CHOCOLATE RASPBERRY SPONGE
• BANANA SPONGE
• ALMOND DACQUOISE
• GIANDUIA MOUSSE
• ALMOND MOUSSE
• BANANA MOUSSE
• RASPBERRY GELEE
• PASSION FRUIT GELEE
• RASPBERRY GANACHE
• CHOCOLATE COFFEE GANACHE
• ALMOND PRALINE
• PASSION FRUIT CARAMEL
• 3 CHOCOLATE COVERTURES
• How to make 100% vegan desserts
• How to substitute eggs, butter, gelatine, etc;
• How to create 3 different mousse;
• How to realize 6 different inserts ;
• How to realize sponge & sweet pastry vegan & gluten free;
• Which are the best vegan ingredients to use;
• How these ingredients work so you can create your own recipes;
• How to make entremets, desserts with multiple preparations;
• How to create a preparation plan.
You will not need special equipment, you will probably have almost everything in your kitchen: whisk, spatula, bowls, jugs, electric whisks or planetary mixers, immersion blender, food processor, silicone mats, ring cutters, molds etc. If you want to make the same spheres you will need of a Sphere silicone mold and a mold of half spheres to make the inserts.
You won’t need to be a professional or have a lot of experience as everything will be explained to you in detail and you can follow each preparation step by step.
• Gelee raspberry.
• Ganache raspberry.
• Sponge chocolate and raspberry.
• Mousse gianduia.
• Cocoa sweet pastry.
• Raspberry chocolate coverture.
• Caramel passion fruit.
• Gelee passion fruit.
• Sponge banana.
• Mousse banana.
• Coconut wweet pastry.
• White chocolate coverture
• Almond praline.
• Ganache chocolate coffee.
• Almond dacquoise.
• Mousse almond.
• Cinnamon sweet pastry.
• Almond chocolate coverture
Video lessons to learn the theory with basic notions on vegan ingredients, methods used, production techniques
Practical video lessons to follow every single preparation step by step
It is not necessary to take notes, a dossier will be provided with all the theoretical notions covered in the course.
PDF with all ingredients and methods for each recipe of the course
Study from anywhere using any device with Internet access. Zero travel, room and board expenses
You can watch the lessons multiple times and whenever you want. The school is open 24/24
Certificate of participation after completing all lessons
Chef Alessia will be available to clarify any doubts, give suggestions and help students
Video lessons to learn the theory with basic notions on vegan ingredients, methods used, production techniques
Practical video lessons to follow every single preparation step by step
It is not necessary to take notes, a dossier will be provided with all the theoretical notions covered in the course.
PDF with all ingredients and methods for each recipe of the course
Study from anywhere using any device with Internet access. Zero travel, room and board expenses
You can watch the lessons multiple times and whenever you want. The school is open 24/24
Certificate of participation after completing all lessons
Chef Alessia will be available to clarify any doubts, give suggestions and help students
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