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Coming soonZabaglione is an ancient Italian dessert of egg yolks that are whipped with sugar and Marsala wine over a double boiler. This paste perfectly marries the lusciousness of egg yolks with a hint of Marsala and a gelato made with this would be a perfect addition to any dessert menu served alongside some fresh fruit.
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Coming soonZuppa Inglese is a traditional Italian layered trifle. The dessert is composed of layers of Marsala-spiked egg custard, Alkermes-soaked ladyfingers or sponge cake, and chocolate custard. This paste takes the distinct flavour of Marsala and egg yolks, marrying it into the perfect paste to flavour your gelato base. Once the gelato is extracted, variegate it with Leagel - Variegate - Stracciatella, and rum- or Alkermes-soaked ladyfingers. For an extra decadent addition, top with Babbi - Variegate - Amarena.
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Bravo is world-renowned for their combi machines for Gelato Production. The Trittico Mechanic line of batch freezers allows you to make hot process gelato by combining a heat-treat system and batch freezer in one machine. The upper tank has adjustable heat settings that can be changed based on the recipe. There is an internal connection pipe that connects the heat-treat system to the batch freezer. The batch freezer contains a stainless steel mixer with interchangeable scrapers. Bravo is known for their short freezing time and producing a very dry, beautifully structured gelato. The Bravo Trittico Mechanic comes in a variety of capacities, starting at 2.5L all the way up to 20L.
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For people who require a cold process machine only, Bravo has designed the Gelmatic M line of batch freezers. In place of the heat-treat system, the Gelmatic batch freezer has a large funnel at the top of the machine to facilitate the pouring of the liquid into the machine. Available in different capacities.
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Bravo is the world-renowned producer of combi machines to gelato production. Expanding on their patented technology, the Executive EVO allows artisans to not only produce exceptionally dry, well-structured gelato and sorbetto, but also allows them to create a wide array of pastry applications. Some of the pastry applications that can be achieved with this machine are custards, fruit jellies, butter creams, meringues, and chocolate tempering. This machine includes the patented Ionic System® Control which detects the right percentage of frozen water in the mixture in order to obtain the proper gelato/sorbetto consistency and volume. Optional add-ons include a mixer attached to the top heat-treat tank, a kit for creating perfect pâte à choux, and a special whisking blade to whip products.
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This light-weight, high insulating container is the perfect way to transport your gelato from one location to another. It holds 2 standard wide gelato pans or 3 standard narrow gelato pans. Pair this with the Eutectic Plate and Insert for Eutectic Plate to create a long lasting cold temperature that will perfectly hold your gelato for several hours. (Eutectic Plate and Insert for Eutectic Plate are sold separately)