Gelato creams and gelato cakes, frozen desserts and mini pastries are a perfect opportunity for all types of business, from modern gelato parlours to pastry shops.
Half of the offer proposed by the market is made up of gelato cakes: both delicious to taste and a delight for the eye, they make a great alternative to the classic bowl of gelato. Gelato makers and confectioners can have fun coming up with various different proposals, with creative combinations and innovative approaches.
Gelato cake has a base made up of two or three flavours of hand-crafted gelato, embellished with very tasty ingredients, which are often not found in traditional gelatos, such as dried fruit or sponge, or solid chocolate-based decorations. It is a very complete and remarkable cake. All of the gelato schools and Masterclasses run by gelato ingredient manufacturers provide all the know-how needed to make excellent gelato cakes, that are sure to wow your customers.
Another fascinating category is made up of small frozen pastries. From pralines to mignons, all the great classics of Italian pastry can be combined with hand-crafted gelato and solid decorations, for frozen cakes of great aesthetic effect.
Every showcase must of course have a semifreddo, made with the same ingredients as hand-crafted gelato. Add sugars, thickeners and stabilizers to whipped cream to get a useful base. You can then flavour this base just as you would a gelato: a hazelnut or fruit paste, or all the various flavours you would normally find in the showcase of an excellent modern gelato parlour. Decoration and combinations are crucial for a top-quality product that will captivate the imaginations of all types of customer.
Gelato creams are even easier to prepare and similar to soft gelato: you just put the ingredients in a slush machine that keeps swinging and a creamy gelato comes out, ready to be offered in a litte glass. This is a perfect dessert for bars and coffee shops, little space needed, usually just in 1, 2 or 3 flavours.