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Juicy Day
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Recipe of Jasmine Tea Sorbet By Paolo of I-Scream
Posted September 20, 2010 by Antipasto
Ingredients: jasmine dry flowers 15g, honey 30g, white sugar 170 g, pasteurized egg white 20 g and water 800 g Required equipments: 1-liter cooking pot, ice cream maker, kitchen balance and a wooden spoon for stirring 1. Boil 800g of water in a cooking pot until it reaches boiling point 2. Add the jasmine dry [...]
Dining Culture
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I scream with my ice cream
Posted September 20, 2010 by athena choi
An interview with the fonder of I Scream, Paolo Pradonzan by Athena Choi “Ah!” a scream of pleasure, I utter as I lick the cream of hazelnut. There is an emotion hidden inside. But what is it? It’s calling me to it. Starting as a mere summer intern gelataio (Italian ice-cream artisan) in Vienna to [...]
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