This Peanut Praline is salty and sweet and the paste I used for my Peanut Praline Gelato.| Chef Sabrina Mancin
Pistachio gelato is one of my absolute favorite flavors, especially when is made with a good quality, pure pistachio paste. I am serving this one over a crispy phyllo cup and topped it with an aromatic dukkah (recipe soon.)| Chef Sabrina Mancin
This strawberry sorbet is infused with red peppercorns and finished with a hint of rose water. The peppercorns are not spicy but give the strawberries a very interesting depth of flavor and the rose water a lovely fresh flavor.| Chef Sabrina Mancin
Spring gelato is a creamy mascarpone gelato with a crunchy chocolate-hazelnut topping. Decorated with pastel colored chocolates to celebrate spring.| Chef Sabrina Mancin
Sgroppino is a traditional and festive Italian drink made with lemon sorbet, vodka and prosecco.| Chef Sabrina Mancin
Homemade waffle cones are not only easy to make and delicious but also add extra value to your artisanal gelato or ice cream.| Chef Sabrina Mancin
Açai bowls are still super popular so how about mixing some raspberries with açai pulp to make a beautiful fruity breakfast or refreshing afternoon treat? I love it and I'm sure your customers will love it more!| Chef Sabrina Mancin
This strawberry sorbet is infused with red peppercorns and finished with a hint of rose water. The peppercorns are not spicy but give the strawberries a very interesting depth of flavor and the rose water a lovely fresh flavor.| Chef Sabrina Mancin
This strawberry sorbet is infused with red peppercorns and finished with a hint of rose water. The peppercorns are not spicy but give the strawberries a very interesting depth of flavor and the rose water a lovely fresh flavor.| Chef Sabrina Mancin