Who is it for?
This event has been designed for chefs, pastry chefs and gelato makers who want to discover a new way to pair flavors and plate inviting plant-based gelato desserts.
Cooking Show by Pastry Chef Marike van Beurden. During this video, the Pastry Chef will present her plant-based gelato dessert recipe in three different variations: plated, take-away and single portion.
Crispy raspberry meringue, filled with a Avocado & lime sorbet. A plant-based tart shell filled with a strawberry cremeux and wild strawberry marmalade. Textures of lemon, strawberry and avocado to give the dessert a full experience of what nature has to offer.
Marike van Beurden started her studies in bakery and confectionery in The Netherlands, and later moved to Bruges to further her education in chocolate and pastry. During the early stages of her career, she had the opportunity to work alongside renowned and inspiring chocolatiers and pastry chefs. It wasn’t long before Marike van Beurden began to receive prestigious awards, which led to opportunities for international travel and work as a Head Pastry Chef. Currently residing in Barcelona, Marike van Beurden works as a consultant specializing in plant-based, gluten-free, clean label, and carbon-footprint reduction.
Duration: 1.5 hours
Format: This is a live video lesson.