FACE TO FACE MASTER
TAUGHT IN SPANISH – TEXTURES AND USES OF TEXTURIZERS
DESCRIPTION OF THE MASTER
MASTER techniques
Day 1
Crunchy and soufflé:
Dried fruit meringues with albumen.
Albumen + xanthan meringues.
Milk Porex.
Parmesan cheese soufflé crackers.
Shrimp bread.
Fossil crunchy.
Dehydrated crunchies.
Wheat fiber crispies.
Crispies with starch.
Crunchy from a fluid gel.
Crispies with trehalose.
Effervescent rocks.
Inulin:
Vegan ice cream.
Iota:
Vegan panna cotta.
Goma garrofin and naturemul:
Vegan creamers.
Wax:
Oil candles.
Glice:
Toasted hazelnut cream.
Day 2
Gelatine in sheets and powder:
Gelatin dough.
Sponges.
Frozen and molded sponges.
Broken gelatines.
Gumdrops.
Methylcellulose:
Instant noodles.
Agar:
Pearls.
Veils and cannelloni.
Gelatin molding techniques:
macaroni, lentils, pai tee, fusilli.
Gellan:
Bakeable interiors.
Heat-resistant noodles.
Vegetable gelling agent:
Bathing in cold and frozen products.
Gracila gel:
Fluid gel.
Foam.
Acid free pectin:
Vegan pastry cream.
Flan without eggs or oven.
Day 3
Spherification:
Direct spherification.
Indirect spherification.
Multi-spherification.
Xanthan:
As thickener in spherification.
Airs, bubbles and Vom:
Airs with lecithin.
Airs with fat.
Ice cream airs.
Airs of alcohols with sucrose.
Albumin + xanthan bubbles.
Flying bubbles.
Cocktail bubbles with smoke or aromas.
RECIPES OF THE MASTER
Day 1
Dry cassis meringue.
Coffee meringue.
Porex of milk.
Shrimp bread.
Parmesan cheese crackers.
Fossil crunchy in slimmer.
Passion mango crunchy.
Crunchy pumpkin.
Strawberry crisp.
Effervescent passion fruit rocks.
Syrup with inulin for sorbet.
Vegan hazelnut panna cotta with iota.
Vegan chocolate and orange creamsicles.
Truffle oil candles with Wax.
Toasted hazelnut spread with Glice.
Day 2
Soy sauce jelly for molding.
Campari broken jelly.
Frozen raspberry sponge molded.
Tangerine jelly beans.
Red bell pepper cannelloni.
Honey pearls.
Pea noodles.
Dashi jelly.
Enjoy peppers.
Passion fruit fluid gel with gracila gel.
Passion fruit foam with gracila gel.
Raspberry baked interior.
Shrimp noodles with gellan.
Vegan pistachio pastry cream.
Coffee and cream custard without eggs or
oven.
Day 3
Direct spherification bath.
Pea spherification.
Reverse spherification bath.
Strawberry and Campari liquid spheres.
Blackberry multi-spherification.
Mustard air.
Butter and lemon air.
Cherry ice cream air.
Malibu air.
Chai tea bubbles.
Flying clouds of coffee.
Cocktail bubbles.
*Recipes may vary, same techniques with
different flavors.
Practical information
Date: March 31, April 1 and 2
Course Schedule: 10:00h to 14:00h and 15:00h to 18:00h
Duration: 21 hours of training
Master language: Spanish
Place and address: Vakuum – Passatge centelles, 10-20, 08013, Barcelona, Spain
Price: 810,00€.
Material to bring: Kitchen jacket
Includes: Theoretical dossier and recipe booklet with all the information of the course. Training certificate signed by Chef Martin Lippo.
The cancellation or non-completion of any training by the student or for reasons beyond the control of the company Vakuum by Martin Lippo will not involve, in any case, the return of all or part of the amount paid for the course. We will proceed to a re-assignment of the place on a new date so that the student can enjoy it within a maximum period of 1 year from the date initially scheduled for the course.
HOW TO BUY THE MASTER
The purchase process is very simple:
1. Select the product.
2. Add it to the shopping cart.
3. Select the payment method.
4. Finalize the payment through the web if you have selected the payment by credit card.
5. Or make the manual bank transfer if you have selected payment by bank transfer*.
6. If the purchase is successful, you will receive an order confirmation email.
*When the purchase is made by bank transfer, the order will not be confirmed until we receive the total amount of the course. Depending on the banks and the location of the buyer, this process can take between 4 or 5 calendar days.
€810,00
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