At the Chef University studio, a masterclass dedicated to creating professional frozen desserts took place. Together with technologist Maria Derkach, participants explored the world of gelato and sorbets, studying not only recipes but also the precise “mathematics” behind perfect texture.

 

Throughout the day, participants analyzed ingredient balance, experimented with flavors, and practiced creating different types of ice cream. Special attention was given to calculating the ratio of fats, sugars, and dry solids, since the correct balance determines the texture and stability of the dessert.

Masterclass program included:

• Analysis of ice cream formulas and key principles for achieving perfect texture

• Working with different types of frozen desserts — from classic dairy ice cream to unusual flavor combinations

• Tasting of signature flavors, including “Blackcurrant with Mushrooms” and “Raspberry-Lychee-Tomato” sorbet

• Practical work on adapting base formulas to create original recipes

Each participant had the opportunity to experience the difference in textures and understand how the final result changes depending on ingredient proportions.

 

Thank you to everyone who spent this day with us. The knowledge and experience gained will help create ice cream that not only has perfect texture but also delivers a bright and memorable taste.