Arte Heladero 217 - III/2024

More than 3 years had passed since popsicles last graced the cover of Arte Heladero. And they return for very good and varied reasons. They represent a series of offerings that stand out not only for their innovative format but also because they showcase the latest advances in ice cream making.

Popsicles that synthesize a new approach to flavor through aromas with Jesús Escalera, incorporate new techniques derived from enzymes, like Lemon Pie and Mini Milk from Penicillium, by David Gil and Albert Soler, and serve as a starting and ending point for new tributes to the popular dessert “Baked Apple” from El Celler de Can Roca, which is also available at Rocambolesc, by Carles Soler and Gabriel Martín.

The lavender and honey popsicle on the cover demonstrates the perfect pairing between ingredients with two complementary aromatic profiles. A new working methodology that puts aromas at the heart of creativity. The creations of David Gil and Albert Soler are out of this world. Lemon Pie hides an ice cream made from a spectacular lemon pulp degraded with enzymes, wrapped in a delicious flamed lime cloud. An original frozen version of the cinematic barbecue clouds. Mini Milk from Penicillium transforms the well-known children’s popsicle into a gastronomic creation with a fully adult flavor, where milk has been replaced by gorgonzola, and the popsicle is decorated with a veil of Penicillium roqueforti. This issue is completed by a long list of collaborators such as Angelo Corvitto, Carlo Guerriero, Mercedes Román, Óscar Palacio, Adrián Valenzuela, Arnau Puchol, José Montejano, and many more!