Giving creativity
texture

Hazelnut bavarois

Recipe of Francesco Boccia
World Pastry Champion

Chocolate and vanilla Bavarian cream

Recipe of Francesco Boccia
World Pastry Champion

A light, airy, stable texture, with a perfect cut

Pastry cream to freeze for Zeppole di San Giuseppe

Recipe of Francesco Boccia
World Pastry Champion

Pistachio pastry cream for freezing

Recipe of Francesco Boccia
World Pastry Champion

Chocolate pastry cream for freezing

Recipe of Francesco Boccia
World Pastry Champion

Pastry cream for freezing

Recipe of Francesco Boccia
World Pastry Champion

Light custard

Recipe of Veronica Ambrico
Pastry Chef

Stable, structured custard with good cutting stability. Resists freeze-thaw cycles.

Chocolate pastry cream

Recipe of Francesco Boccia
World Pastry Champion

With a smooth, creamy and perfectly stable texture, ideal as a cake filling

Lemon curd cream

Recipe of Francesco Boccia
World Pastry Champion

Pastry cream

Recipe of Francesco Boccia
World Pastry Champion

With a creamy, stable texture that will keep perfectly in the fridge at 4°C while maintaining its consistency

Milk chocolate and nut custard

Recipe of Francesco Boccia
World Pastry Champion

With a stable, creamy texture, melting on the palate.

Caramel custard

Recipe of Francesco Boccia
World Pastry Champion

Dark chocolate custard

Recipe of Francesco Boccia
World Pastry Champion

With a creamy, melt-on-the-palate texture that preserves its characteristics perfectly in the fridge at 4°C for as long is necessary

Gianduja custard

Recipe of Massimo Pica
World Pastry Champion

Pistachio ganache

Recipe of Francesco Boccia
World Pastry Champion

With a consistent, creamy texture that stays perfect over time

Coffee ganache

Recipe of Francesco Boccia
World Pastry Champion

Whipped white chocolate ganache

Recipe of Francesco Boccia
World Pastry Champion

With a light, stable, soft texture on the palate that keeps perfectly in the fridge at 4°C while losing none of its structure

Coconut jelly

Recipe of Yuri Cestari

Perfect structure for cutting. The coconut fats make it creamier and more gelatinous. Excellent freeze-thaw cycle stability; longer defrosting due to presence of fats.

Raspberry jelly

Recipe of Yuri Cestari

Gelatinous structure, perfect for cutting. Excellent freezethaw cycle stability.

Apricot jelly

Recipe of Yuri Cestari

Perfect structure for cutting. The whole apricots with skins give the purée fibrosity and interrupt the gelatinous sensation.

Lemon jelly

Recipe of Yuri Cestari

Clean-cutting structure, fibrous consistency resulting from the candied lemon paste which is added to provide fibre, sugars and essential oils for aromatic reinforcement.

Exotic jelly

Recipe of Yuri Cestari

Perfect structure for cutting; reduced sugar content (total 20%) from use of low-sweetening technical sugars for much stronger perception of fruit.

Pear and Caramel jelly

Recipe of Yuri Cestari

Perfect structure for cutting. The small quantity of alcoholate accelerates thawing times. The caramel used as a flavouring and colouring is provided by the Carafin candied sugar.

Mojito jelly

Recipe of Yuri Cestari

High alcohol content. Gelatinous, but cleancutting structure, with rapid defrosting. The sugar syrup base is used to lower the alcohol in the spirit to make it freezable at -18°C. Product with good freeze-thaw cycle stability.

Green Apple and Lime jelly

Recipe of Yuri Cestari

Excellent cutting stability, good freeze-thaw performance. Natural separation between the fibre of the apple and the lemon juice resulting from their cold-working (the apple pectin is not stimulated to work).

Blueberry jelly

Recipe of Yuri Cestari

Excellent structure for cutting, good freeze-thaw cycle stability. Slight loss of colouring combined with white layering, slowed down to a large degree by the high glucose syrup content. The lemon juice acidifies the mass, and reduces the sweetness on tasting.

Mandarin jelly

Recipe of Francesco Boccia
World Pastry Champion

With a stable texture on cutting and lightly firm on the palate

Strawberry and raspberry jelly

Recipe of Francesco Boccia
World Pastry Champion

With a texture that is soft yet stable on cutting, it will keep perfectly in the fridge at 4°C for a long time inside a dessert

Melon jelly

Recipe of Francesco Boccia
World Pastry Champion

Raspberry jelly

Recipe of Massimo Pica
World Pastry Champion

White chocolate glaze

Recipe of Francesco Boccia
World Pastry Champion

Designed to flow perfectly onto cakes and be stable on cutting

Cocoa glaze

Recipe of Francesco Boccia
World Pastry Champion

With a uniform texture providing a perfect cut, it will keep perfectly in the fridge without sinking into the cake

Pistachio glaze

Recipe of Francesco Boccia
World Pastry Champion

Coconut, vanilla and lime mousse

Recipe of Francesco Boccia
World Pastry Champion

Apricot mousse

Recipe of Yuri Cestari

Pear mousse

Recipe of Yuri Cestari

Exotic mousse

Recipe of Yuri Cestari

Coconut mousse

Recipe of Yuri Cestari

Raspberry mousse

Recipe of Yuri Cestari

Strawberry mousse

Recipe of Yuri Cestari

Blueberry mousse

Recipe of Yuri Cestari

Mandarin and hazelnut mousse

Recipe of Yuri Cestari

Green Apple and Lime mousse

Recipe of Yuri Cestari

Lemon mousse

Recipe of Yuri Cestari

Passion mousse (semifreddo base)

Recipe of Yuri Cestari

Lemon mousse (semifreddo base)

Recipe of Yuri Cestari

Light dark chocolate mousse

Recipe of Francesco Boccia
World Pastry Champion

With a light and airy texture that melts on the palate and stays unchanged in the fridge at 4°C

Raspberry mousse

Recipe of Francesco Boccia
World Pastry Champion

A light, airy texture that will remain stable on display at a positive temperature.

Chocolate mousse (water base)

Recipe of Francesco Boccia
World Pastry Champion

Chocolate mousse (crème anglaise base)

Recipe of Francesco Boccia
World Pastry Champion

With a light, stable texture that will keep perfectly in the fridge without becoming dry and inconsistent

Coconut mousse

Recipe of Francesco Boccia
World Pastry Champion

With a light, stable texture that is soft on the palate and will keep perfectly in the fridge at 4°C without any loss of structure

Raspberry mousse

Recipe of Massimo Pica
World Pastry Champion

Fruit mousse

Recipe of Francesco Boccia
World Pastry Champion

Caramel

Recipe of Francesco Boccia
World Pastry Champion

Pistachio 8% flavoured cream

Recipe of Yuri Cestari

Lightly compact, whipped structure, bolder nut overtones. Good freeze-thaw cycle stability.

Lightened cream

Recipe of Yuri Cestari

Light, aerated structure with lower fat content than standard cream. Thanks to Gelecta CREAM, structure can be obtained in preparations with reduced fat content.

Cream for Semifreddos

Recipe of Yuri Cestari

Soft creamy structure at -10°C. The higher sugar content makes the product more stable, but less airy. Gelecta CREAM rebalances and helps air incorporation performance.

Cocoa cream

Recipe of Yuri Cestari

Compact, aerated structure, marked hints of cocoa. Reduced sweetness due to the presence of the cocoa.

Hazelnut 5% flavoured cream

Recipe of Yuri Cestari

Airy, stable structure, not too strong hazel colouring. Excellent freeze-thaw cycle stability. The invert sugar helps to prevent the product from drying during storage.

Cream for whipping machine

Recipe of Yuri Cestari

Soft, stable structure at room temperature. Ideal recipe for a whipping machine. Having Gelecta CREAM in the recipe does not obstruct the dispenser nozzle.

Fast semifreddos with leftover gelato

Iced almond biscuit

WITH ITALIAN MERINGUE AND SEMIFREDDO BASE

Wild berry semifreddo

WITH ITALIAN MERINGUE BASE
Recipe of Francesco Boccia
World Pastry Champion

Strawberry semifreddo

WITHOUT MERINGUE
Recipe of Francesco Boccia
World Pastry Champion

Chocolate Gelato

Supple, creamy structure for over 72 hrs. Good overrun, making the texture particularly soft.

Pistachio / Hazelnut gelato

Creamy texture which is scoopable for over 72 hrs, capable of incorporating the right amount of air and retaining it for a long time.

Zabaglione Gelato

With GELECTA CREAM - 8g in 1kg of mix instead of a conventional neutral gelatin

Fior di latte Gelato

With GELECTA CREAM - 8g in 1kg of mix instead of a conventional neutral gelatin

Silky smooth texture with air excellently incorporated and the right firmness and consistency even after more than 24H on display.

Blackcurrant and Hibiscus flower Sorbet

Soft, smooth texture capable of maintaining its characteristics for more than 72 hrs on display. Incorporates the right overrun to achieve perfect balance between body and softness.

Passion Fruit and Timut Pepper Sorbet

Lemon Sorbet

With GELECTA COLD - 8g in 1kg of mix instead of a conventional neutral gelatin

Silky smooth texture with excellent incorporation of air. A structure that maintains its characteristics even after 24H on display.

Strawberry Sorbets

With GELECTA COLD - 8g in 1kg of mix instead of a conventional neutral gelatin

Silky smooth texture with excellent incorporation of air. A structure that maintains its characteristics even after 24H on display.