In this On Demand Course you will learn the Best Gluten Free and 100% Plant Based Desserts.

"The kitchen evolves as our ideas change and, many times, according to our needs. Pastry and confectionery is contemplating new horizons that enrich it and make it much more inclusive. Not consuming gluten is far from depriving us of a delicious dessert. On the contrary, it opens doors for us to find new products, flavors and textures, which nourish our culinary experience."

"In this course you will learn how to cook plant-based recipes with different types of sugars - of higher and lower glycemic index; ferments; raw desserts and novel combinations that give a renewed air to classic desserts . "

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Pay in AR$ 45,000

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PROGRAM

LEARN WITH MÁXIMO CABRERA .

    1. Welcome. In this first chapter, Máximo introduces us to the benefits and general aspects of gluten-free cooking. Then we will see three classic preparations that you will use in multiple recipes.

    1. You will learn how to make cashew ferment, Mascarpone cream, coffee cream and raw almond sponge cake. We will compose an improved version of Tiramisu.

    1. In this lesson we share a Plant Based recipe, we will use superfoods such as turmeric, and we will learn how to use cashews as a natural gelling agent.

    1. In this lesson we will learn how to make a classic spiced sponge cake combining rice flour and almond flour. The 100% vegetable cream will be excellent to fill this cake with roasted peaches, super perfumed.

    1. You will combine textures, flavors and temperatures. Crunchy, creamy, sweet, sour, warm and ice cream. Desserts do not need to have gluten, sugar or animal products to be delicious... The change is in your kitchen and you can share it with everyone!

    1. Gluten Free Desserts On Demand Recipe Box

About this course

  • 6 lessons
  • 1 hour of video content
  • Beginner - Intermediate Level
  • Spanish - English
  • E-book and Digital Certificate.

Máximo Cabrera

Learn with:

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo

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