As high-level ice cream parlors proliferate in Spain, Mario Masiá has emerged as one of the boldest master ice cream makers. Presiding over a mini-empire of shops in San Vicente del Raspeig, a suburb of Alicante, he has also become a sought-after instructor for his imaginative skills in decorating and presenting frozen desserts.
This collection of toppings and mix-ins offers detailed instruction in the creation of such delicacies as white chocolate flakes with dehydrated raspberry, nitrogen-frozen tutti-frutti, an assortment of chocolates for marbling and rippling, and a variety of crunchy tidbits designed to hold their texture when quickly frozen, such as crispy gianduja dice, lemon and almond praliné, and a moisture-proof lime cookie.
Restaurant and catering pastry chefs alike will find a great deal of practical value here.
In Spanish and English. Paperback. Color photographs throughout.