Read up on the industry and subscribe to learn the keys to the ice cream business. Chaucer wrote: The devil makes work for idle hands (also minds in my case). ( Log Out /  Reply. The pastry magazine recommended for the best pastry chefs. Gut wrenched and torn as I spoke with close friends and associates who had lost, or loosing, loved ones to C19 and many not even being able to attend their respective goodbyes. A quest to find the patron saint of hand sanitiser? Change ), You are commenting using your Google account. Dairy processing equipment, ingredients and packaging. Cases cracked open, keen as whippets, off to the bar we scamper. An interesting twist in of the most active creative factories in France.More info, The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.More info, The MOF Glacier offers a new tasting experience in this artisan ice cream shop in Paris. More info, Classics such as the omelette norvégienne, the ice cream charlota, and the Nougat Glacé shine brightly at the end of the summer season of Emmanuel Ryon and Olivier Ménard’s ice cream shop.More info, Eight innovations that take pastry and bakery even further, Sean Considine: ‘My desserts are modern, elegant, and simple. For the  crunch – time short here I default to the cereal and added a handful of whizzed nuts sloshed it all together and left to combine for an hour or so before blending it through some slightly softened vanilla ice cream…..  it’s so absolutely wrong its right (thought technically couldn’t be further away from the delicate and divine original). From this clarion of showy, blustery, pensive reverbance, you may well deduce that someone hates fuss and just craved the familiar…. Our favourite recipes for yummy ice creams in all sorts of flavours to suit any crowd. You are a welcome guest, thank you for dropping by. Emma , Such a beautiful blog with great recipes . The pastry magazine recommended for the best pastry chefs. The nameless one had been utterly emphatic, feisty, lecture worthy, gladiatorially grumpy, stompy soliloquy’s, shall we say exchanges (all of which he knew I would, and did, completely ignore) regarding celebrations and particularly parties. Tampa's Premiere Print and Web Publication! For only days before he had sought and bought me an ice cream, a Kadifi ice cream so as I can bring this epistle full circle.. Ahh she gets there at last. My mission well and truly accomplished. Do visit my space too ☺️. Once cooled and strained add about half the finished quantity of a floral or herby honey. I really like the ice cream magazine! Who knew? Then a gentle drive to the airport to fly home. Who knew these could be entertaining too! Change ), You are commenting using your Facebook account. Will go get some pastry… Need Add. Fabulously fabulous darling as per. Our chums (already at the hotel) all dizzy, giggly and fit to burst as we sat in tall comfy directors chairs. Change ), You are commenting using your Facebook account. Tasty! National Dipper Magazine Subscribe to this bi-monthly industry trade journal covering the ice cream … The warm breeze wafting its relaxing magic, overlooking the blush moon that twinkled and shimmered over the Agean. With Mario Masiá and his book ‘Más’, we find dozens of ideas adapted to the world of ice cream dessertsMore info, With the launching of Más, Mario Masiá reclaims the topping from its creative and artistic side as one of the clearest ways to add value to ice cream today.More info, The chef throws light on a wide area of work that is in the convergence between ice cream and pastry. Once assured  there would be no surprise party or the likes thereof and indeed, I kept my word. The ice cream looks good, too…. The blog will be left in perpetuity for my family. This website requires certain cookies to work and uses other cookies to help you have the best experience. Fill in your details below or click an icon to log in: You are commenting using your account. ( Log Out /  The Magazine of Haute Pâtissere is a biannual magazine, published by Grupo Vilbo, aimed at the professionals of the world of dessert, sweet and savory pastry, ice-cream and chocolate. This is the best “about page” I’ve read hahaha. It is a bi-monthly publication, issued six times a year. Your site is amazing. Finishing their meals with apple pie(! Boom. Great trip! Which has since been upgraded see above . As my mate Steph and her family have a gorgeous quirky, outsey-dorsey restaurant, where she makes the best balklava and kadifi ever. Imagine if you will an (ahem) ‘mature man’ thumping the table with glee, whilst sporting a beaming smile and an echoing, jaunty allegretto. Our travel agent (wonder-woman) and a few close-ies (everyone) knew my plan and three attempts to sort had been scuppered. Ah intrigue? This being a happy fluke rather than an an orrery alignment or of algorithmic design. sent over two bottles of shudderingly cold white wine and we raised a glass and thanked him. Nope. ( Log Out /  The National Dipper is a trade magazine published for ice cream, frozen custard, gelato, soft serve, frozen yogurt, Italian Ice, sorbet and other frozen dessert retail store owners and managers. Please help yourself to a glass of champagne, come in and mingle? The glass of wine shown here and on the front page was the defining dining moment and helped explain, to others, my incessant desire to cook, create, phaph and photograph food. Who knew? Can it still be used in a frozen dessert? Regular departments include: Industry News Association News New Products CalendarRead More There was the odd dogs dinner early on but most things turn out ok. A strong stock syrup (equal parts sugar and water) infused with pithless lemon and orange skin, lemon juice, a clove, 2-3 drips of rose water, a small notch of cinnamon stick. a jolly decent claret and some dark chocolate digestive biscuits! Honey ice cream? You can visit our "Privacy Policy" for more information. Favourites all. Overlaps all calculated and last to leave were the kids and after we dropped them at the airport we had (and needed) a few days left to ourselves to recover. They grow the salad, make the cheese etc. I scream, you scream we all scream for ice cream! ( Log Out /  Swan on the surface etc. ( Log Out /  I love your wittiness, heaps of happy faces. The fried potatoes didn’t disappoint and remain, to us, the best of the best and she was still gifting him some serious ear ache (love her!). Note: My first post was on April foods day. The completely premeditated, non-birthday lasted for a full five days. Champagne Charlie (who should better be known as diamond Lil) and her beau were the couple that made up our final four for lunch. Though I’d rather give the cat a leg wax than write another about me page! Lastly please don’t nick my stuff. I feel like less is more". ( Log Out /  In recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.More info, In “Más”, the master ice cream maker Mario Masiá unveils dozens of creations which are ideal for ice cream desserts in the form of toppings and other complementsMore info, What happens to a cake, a coulis, or a gel when we freeze it? What wonderful photos and delightful writing style. Glad to know your blog! If it makes you feel that uncomfortable let’s just leg it and fly away to foreign parts. Change ), You are commenting using your Twitter account. Dairy Foods Magazine | New dairy foods by largest dairy processors of milk, ice cream, cheese, yogurt. Whoppeee. Dear me, some of you can be quite scary. Our lovely hotel albeit comparatively sparse and skeletal still felt like home from home. Icecream Magazine. (oh and yes, I did mention it’s also known as running away). All rights reserved u less otherwise stated. Agreeably nodding to myself as I type, and whispering to self .. and I love it when a plan comes together! - All Rights Reserved. Suggested I. Many and varied. Travel corridors opening and closing, it was like plate spinning in a hurricane. Please enable javascript to view this site. Change ), amuse-bouches, pre-dessert, mignardises, petit fours, canapés. A long promised treat to selves was the craic of finding a small family run taverna that we stumbled over 10-15 years prior. Select your favorite language / Selecciona tu idioma preferido, Five updated techniques for incorporating fruit toppings in ice cream desserts, ‘Tutti-frutti’ bar with mantecado ice cream, by Mario Masiá, Jordi Puigvert teaches formulation bases for ice cream pastry in Greece, Firs, stars, sleighs, and penguins in Oberweis’s Christmas, The ‘street cake’ popsicle comes to Une Glace à Paris with a bang, Ice cream pastry gains prominence in the summer season of Une Glace à Paris. No. An About page was originally destined to appear with an explanation of a tenuous link to the book shown, that was if the blog ever garnered 100 followers (blush). This longwinded missive regards a birthday that had to be ignored. ‘Coz Figs ain’t what they used to be. I am drooling already There is, however, a base plan for a free, on-line quarterly magazine, this blog is the litmus test. Oh 45 years – ish. He’d walked past (and not so much as recognised) our family who had all arrived days before, just to be there for him on day that would absolutely not be his birthday. What wonderful photos and delightful writing style. Brilliant!! I’d been working on it for a few years. Cecelia Aherns book One Hundred Names,  added alchemy to my thoughts. Everyone, but everyone, in on the ruse. Six trendsetting decorations by Frank Haasnoot, Mini pastry is trending. The next day I sent it to No 1 Son who also shares my passion. She fried them their own olive oil on a single Calor burner in a knackered old wok. Yes! A Beano Cartoon, from 1938. And your introduction page is unique! uses own and third parties' cookies to gather data about users' visits and activities in this site, in order to improve their online experience in the site and display the most relevant advertisement tailored to our audience's interests. Totally desperate? I had been looking forward and likely earned my own celebration dessert. Change ), amuse-bouches, pre-dessert, mignardises, petit fours, canapés. Indeedy! Full credit and appropriate links will always be given to others in the future and visa versa appreciated. No need to explain to anyone what it’s been like trying to organise and weave such an event though these higgledy-piggledy times. Miserable old sot, that’s with a t though should be a d!