About

Gelato, the heart of Italian daily life, is 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. You'll prepare a smooth and balanced classic gelato alla crema, alongside a vibrant seasonal fruit sorbetto that highlights peak summer produce.

As the bases churn, we'll turn to another essential preparation and create an Italian-inspired Eton mess, a dessert said to get its name from England’s prestigious Eton college and a dessert mishap that resulted in it being served as a delicious, albeit messy, pile. It begins with light and crispy rose-water meringue finished with pistachios. We'll pair them with softly whipped panna Mmontata (whipped cream) and a fresh macedonia di fragole, a classic Italian strawberry salad.

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.

Details

• You'll get to 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, and 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.