Presentation
This is not ice cream
Sponsored by Huerta de Aranjuez
Zen Ong will be taking us into the future of non-dairy, vegan and gluten-free ice cream.
The Los Angeles chef is extending an invitation to go on a journey through his plant-origin creations connecting him to his Indonesian roots as he revolutionises the concept of icecream-making.
Can an Indonesian coconut ice cream be judged on the same level or on a higher level compared to traditional ice creams? Ong believes they can. We will gain an insight into their benefits of using coconut milk from the point of view of texture and quality, such as the absence of dairy fats, the generation of smaller ice crystals, and a smoother eating sensation.
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