About

Gelato is at the heart of Italian daily life, defined by texture, balance, and clarity of flavor. Sorbetto reflects the same philosophy through fruit, celebrating seasonality at its peak.

Join us for a summery class centered on making Italian frozen desserts from scratch. We will prepare a classic Gelato Alla Crema, smooth and balanced, alongside a vibrant Seasonal Fruit Sorbetto that highlights peak summer produce.

As the bases churn, we will turn to another essential preparation and create an Italian-inspired Eton Mess, beginning with light and crispy rose-water meringues finished with pistachios. We will pair them with softly whipped Panna Montata and a fresh Macedonia Di Fragole.

On the menu

• Gelato Alla Crema — milk, eggs, sugar, vanilla
•  Seasonal Fruit Sorbetto — seasonal fruit, sugar, lemon
•  Macedonia Di Fragole — strawberries, lemon, sugar
• Panna Montata — cream, sugar
• Meringhe All’Acqua Di Rose Con Pistacchi — rose-water meringues with pistachio

Participants will enjoy everything prepared in class and take home printed recipes.

BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter), eggs, tree nuts.

Details

An $18 materials fee, included in the price of the class, covers everything you need.

Class Policies

You must wear closed-toed shoes in the studio. Tie back long hair.