Ice cream continues reinventing itself. Discover these eight examples in so cool..1

Our new international ice cream magazine, so cool.. magazine, gathers some of today’s most avant-garde creations. The articles in its pages leave no doubt that in this profession you can be creative and original regardless of the format (plated dessert, individual, ice cream, ice cream sandwich, among others). 

Open your mind and get inspired by these eight creations!

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Dessert on a plate with asparagus and tarragon / Emmanuel Ryon

Emmanuel Ryon, MOF Glacier and World Pastry Champion in Lyon 1999, presents in Une Glace à Paris creations inspired by the great classics of pastry and ice cream, his journeys around the world, and his very personal flavor vision. Since its inception, this establishment has contributed to enhancing the public and gastronomic image of signature ice cream in France.

In so cool .. magazine 1, the chef shows his creativity with this plated dessert with asparagus and tarragon, the idea of which arose during asparagus season. “I really enjoy finding unexpected combinations with this product as the protagonist. I wanted to highlight this vegetable in a dessert in which it was mixed with tarragon and Cointreau. The result is extraordinary,” he explains. “The composition is based on the combination of textures between asparagus panna cotta, creamy tarragon and asparagus ice cream, the transparency of Cointreau, and the crunch of fresh asparagus.”

Ume Ice Cream Mochi / Joane Yeoh

At Kōri Ice Cream (Melbourne, Australia), Joane Yeoh creates desserts that are not only delicious, but also reflect the beauty and creativity of Japanese cuisine while satisfying a wide range of dietary needs and preferences.

As a sample we find this plant-based individual, whose formulation is based on achieving a harmonious mix of flavors and textures. “It is essential to achieve a balance with the acidity of the ume plum, providing a refreshing flavor without overwhelming the palate. The texture of the sorbet should be velvety, while the mochi wrapper should offer a soft, chewy feel. Plus, the extra finishing touch of red shiso leaves serves multiple purposes: enhancing visual appeal, offering a subtle peppery and mint flavor, adding an extra layer of texture, and keeping the mochi from sticking to your fingers,” she assures. 

Cold drink Cocktail Cream Smoke Matusalem / Carlo Guerriero

Wines like Matusalem, under the Marco de Jerez Denomination of Origin, are characterized by their aromatic complexity and an interesting sweet and bitter finish due to the mixture of the sweetness of Pedro Ximénez and the bitter tannins of the oak. It is a wine that in ice cream making must be worked on using different techniques and ingredients to express all its elegance in the mouth.

Carlo Guerriero, ice cream maker and industrial chemical engineer, has made an exciting technical and scientific journey to overcome the usual limitations of alcohol in the production of ice cream and obtain unparalleled creations, faithful to the original drinks, such as this Matusalem Smoke Cream Cocktail.

Water Dessert / Jean-Thomas Schneider

In so cool.. magazine 1, the multi-award-winning Alsatian ice cream maker encourages not to put any brakes on creativity and to remain open-minded and attentive to customers. Additionally,  he presents a creation around the four elements (water, fire, earth, and air) that he has carried out in collaboration with the French design company, Legrand Art, and the mold manufacturer, MAE innovation. “For each element, I have created a dessert that represents an object or a scene with a movement effect,” he says.

The Water dessert takes the form of an architectural element representing ‘Belharra’, which is a large wave in Biarritz in the south of France. Among its ingredients we find creamy passion fruit and mango, tonka bean ice cream, honey and vanilla, and white chocolate coverage.

Totomoxtle Ashes Sandwich / Carolina Barragán

Mexico beats strongly in Caravellé‘s showcase, especially corn, one of the great protagonists of Mexican gastronomy. Carolina Barragán approaches this product like nowhere else in the world, with different proposals that are inspired by popular desserts and sweets, as well as the ashes from the Day of the Dead altars.

In so cool.. magazine 1, we delve into this Totomoxtle Ashes Sandwich, which is nothing more than a regular vanilla ice cream to which totomoxtle is added in the form of veins. The idea is that when tasting vanilla, one feels sudden notes of ash that add a slight burnt but tasty touch.

“Totomoxtle is the name given to dried corn husks. In traditional tamales, for example, they are rehydrated, but in our case we dry them well because they may contain some moisture. They are then burned with the help of a blowtorch until they turn to ashes. We offer this ice cream especially on the Day of the Dead because it is tradition to decorate the altar with a cross of ashes so that the deceased can purify or atone for their guilt,” explains Barragán.

Red Fruit Redemption Ice Cream Cake/ Hendrikse

Nils Hendrikse understands ice cream from a global vision of sweet gastronomy, which allows him to develop this product from two aspects that are usually far from each other: presentation and technique. Two aspects which come together in this Red Fruit Redemption ice cream cake, inspired by a dessert he made 25 years ago when he worked as a pastry chef in a Michelin-starred restaurant.

“At that moment, I cut the red fruit compote into slices like a carpaccio: thin slices on a plate, served with vanilla ice cream and candied celery. Smoked ice cream makes it more gastronomic. It is a fresh frozen cake with lots of spices (a signature of my work). Celery ensures the crisp and fresh flavor. The financier makes the ice cream cake thicker,” he adds.

Moai ice pop/ Jhoan Indriago

Nothing is conventional at Jhoan Indriago‘s ice cream shop. This establishment occupies just 7 m2, has no showcase and is located in a 19th century colonial mansion. Their ice creams are not the usual ones in the city of Concepción either, because they combine both the Venezuelan origin of Indriago and his gratitude to his host country, Chile.

In so cool.. magazine 1, he shares the process of creating the original Moai polo. The idea, as he remembers, arose one morning “thinking about how I could once again exalt the culture and heritage of this incredible country that is Chile, which is my home. While I was thinking about this, it occurred to me to make a polo inspired by the mythical sculptures of Easter Island (native name, Rapa Nui). It is made from a mold designed in part by me.”

The banana po’e, the most typical dessert of Rapa Nui, serves as the starting point for this mini-polo that contains two ice creams: pumpkin, sweet potato, and pintón banana.

Green vanilla, kiwi, and avocado sorbet with green defrutum figs/ Jordi Guillem

Rarely is the presentation of ice cream on the plate as elegant and minimalist as this green vanilla, kiwi, and avocado sorbet with green figs defrutum by Jordi Guillem. Plating is as simple as making a quenelle with the sorbet and placing it on the previously frozen plate. With the same spoon, shape the sorbet by flattening the quenelle. Then place the fig at one end, cover it with the defrutum sauce and decorate it with the Paztizz leaf. This presentation is part of an extensive technical article on such a new and innovative ingredient as green vanilla from the Koppert Cress nursery, grown in the Netherlands.

“The combination between green vanilla, kiwi, and avocado in the sorbet is, as a whole, very fresh and green. A pairing of green products in which avocado provides creaminess. It is, so to speak, our vegetable butter that helps the sorbet hark back to ice cream. As the sorbet is not very sweet, the ice cream is marbled with a syrup of figs and red wine, which adds sweetness to the dish,” he explains.

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