About
Cool, creamy, irresistibly Italian, and served in handmade waffle cones. Churn a golden-hued saffron and rosewater Gelato allo Zafferano e Pistacchi, sprinkled with pistachios, alongside a vibrant, plant-based Sorbetto alla Pesca e Lavanda that captures the height of Northwest summer. You’ll also make crisp, homemade waffle cones (or bowls), a jewel-toned berry salad Macedonia di Frutti di Bosco, and softly whipped Panna Montata for the perfect finish.
These no-bake desserts can be prepared ahead of time, making them ideal for warm-weather entertaining. Both frozen desserts are naturally gluten-free and full of fresh, seasonal flavor — this is summer in a scoop, with an Italian accent.
On the menu
- Gelato allo Zafferano con Pistacchi (custard base): Eggs, milk, sugar, cream, saffron, rosewater, pistachios.
- Sorbetto alla Pesca e Lavanda: Fresh peaches, lavender, sugar, lemon.
- Macedonia di Frutti di Bosco: Blueberries, blackberries, raspberries, strawberries, lemon juice, sugar.
- Panna Montata: Heavy cream, powdered sugar.
- Homemade Waffle Cones or Bowls: Egg, egg white, sugar, sunflower or olive oil, cake or pastry flour, vanilla, water.
Details
- You will learn:
- How to make a custard-based gelato and fruit-based sorbetto from scratch.
- The key differences between gelato, ice cream, and sorbetto.
- Techniques for churning and storing frozen desserts.
- How to make waffle cones or bowls from scratch.
- How to prepare macedonia di frutti di bosco and whipped cream.
- You’ll taste everything we make in class and leave with printed recipes, tips, and the confidence to recreate these Italian summer desserts at home.
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter), eggs, tree nuts, and wheat.
Details
An $18 materials fee, included in the price of the class, covers everything you need.
