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Amarena Cherry Gelato and Pastry Paste

Amarena Cherry Gelato and Pastry Paste

from Italy by Gelatech
1 tub - 6.6 lbs room temp $96.66 $77.33 $96.66 $77.33
2 tubs - 6.6 lbs ea room temp $86.99 $78.29 $173.98 $156.58

Amarena Cherry Gelato and Pastry Paste

Italians love the Amarena cherry for its intense tart sweetness, blood-hued seductiveness and versatility in the kitchen. These dark, round rubies of the wild originate in the gastronomically rich regions of Bologna and Modena, and derive their name from the Italian word amara, meaning "bitter." While they do possess a pleasing acidity, they're celebrated more for their sweetness, and in this concentrated paste you can lovingly assimilate that sweetness into your fancy gelatos, ice creams, pastries, cakes, mousses, fillings and semifreddos. The natural cherry flavor will make all the difference when your guests dig their spoons in and you see their faces light up!

Amarena Cherry Gelato and Pastry Paste is made by Gelatech, under the supervision of Italian pastry chef Mario Bacherini. Having worked in prestigious restaurants in Florence, hosted television cooking shows in Italy, worked for the fanciest hotels in Paris and directed menu development at the renowned Nobu Restaurant group in New York, Mario's extensive culinary experience speaks for itself. He now works as the Pastry Chef Technician for Paris Gourmet, supervising the creation and importation of pastries, confections, gelatos and frozen desserts. Paris Gourmet emphasizes the use of unrefined and unprocessed foods, collaborating with dozens of distributors around the world to bring the finest specialty ingredients to kitchens across America.

Ingredients: Sugar, glucose syrup, sour cherries, acidity regulators: citric acid, tripotassium citrate, concentrated sour cherry juice, coloring from food (carrot, black currant), flavorings, stablizers: locust bean gum, carrageenan.
Availability: Usually ships within 1 business days. Product is non-perishable and can ship via Ground service.
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Product Questions And Answers

Q: How do you use the Raspberry gelato, topping. Do you bring it at 35% sugar ?
A: These are the directions provided by Gelatech: Dosage: 100-130 g per each kg of gelato base, 100-130 g per each kg for pastry products. They also suggest to use it in addition to fresh or frozen fruit.


Gelpan Cold-100- Cold Process Gelato Base
from Italy by Gelatech