basil & Sarawak pepper
The pectin solution is prepared at 5%, which is 50 g of pectin for 950 g of water. The pectin is blended with cold water. The mixture is then pasteurized at 85°C for 15 minutes before being rapidly cooled in a cooling cell.
A creation by
After doing his culinary training at Lycée Hôtelier de La Rochelle, in his city of origin, Stéphane Augé decided that he would teach. He spent eighteen years training students in cookery and later patisserie at Lycée Hôtelier de Gascogne, in Talence – Bordeaux, following which he joined Lycée Hôtelier Quercy Périgord, in Souillac, in the autumn of 2016.
Voted Best Ice Cream Craftsman of France in 2007, Augé was approached by the National Confederation of Ice Cream Makers to coach the French team for the 2020 Gelato World Cup.
