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Laura Jalbert

@jajafoodstudio

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Working on a gelato project 🍨
Sète ⇄ London

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The Ice Cream Lab — Episode 5: Croissant Gelato (Version 2)3 plain croissants700 ml whole milk150 ml double cream40 g butter100 g caster sugar1 small pinch of fine sea salt- Tear the croissants into bite-sized pieces and spread them onto a baking tray. Bake at 180°C for about 15 minutes, until deeply golden and crisp.- Set aside a small handful of the toasted croissants and blend them into coarse breadcrumbs. Reserve for later.- Place the remaining toasted croissants in a large bowl.- Heat the milk, cream, butter, sugar and salt until the sugar has dissolved and the mixture reaches about 80°C.- Pour the warm mixture over the toasted croissants and leave to infuse until completely cool.- Strain the mixture, pressing gently on the croissants to extract as much flavour as possible. Discard the remaining croissants. Blend the infused base until completely smooth. Refrigerate for at least 4 hours, preferably overnight.- Churn until softly frozen. During the last 1–2 minutes of churning, add the reserved toasted croissant breadcrumbs. Transfer to a container and freeze until set.The Ice Cream Lab explores unusual ingredients, one scoop at a time. More experiments coming soon. by @jajafoodstudio

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2 days ago

🇬🇧 below | Prochain pop-up demain jeudi 23 Juillet dès 17h30 à la @cavv.sete avec :- Sorbet tomate (du jardin de mon papa)- Glace mozzarella di bufala (de @lacremeriemarieannegros )Corine va de nouveau nous dénicher des pépites en accord avec les glaces.À demain, hâte de vous faire goûter ça !🇬🇧 Tomorrow from 5:30pm at @cavv.sete :- Tomato sorbet (from my dad’s garden)- Mozzarella gelato (from @lacremeriemarieannegros )Corine will find some gems to pair with the gelato.See you tomorrow, I can’t wait for you to try these! by @jajafoodstudio

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3 days ago

Mediterranean Ices — Episode 17: Fig Leaf & Greek Yoghurt Gelato450 g whole milk350 g Greek yoghurt70 g caster sugar50 g glucose syrup (optional for texture)4–5 fresh fig leaves1 small pinch of fine sea salt* Wash, thoroughly dry the fig leaves and roughly cut them into pieces.* Optionally, blanch the fig leaves in boiling water for 30 seconds, then immediately transfer them to ice-cold water. This can help reduce some of their bitterness. Drain and dry thoroughly.* Combine the milk, sugar, glucose syrup and salt in a saucepan and heat gently until completely dissolved.* Remove from the heat and allow the mixture to cool to around 60–65°C.* Add the fig leaves to the milk mixture, cover and leave to infuse for 20–30 minutes.* Strain the mixture and leave to cool completely.* Add the Greek yoghurt and blend until completely smooth.* Refrigerate for at least 4 hours, preferably overnight.* Blend once more, then churn in an ice cream machine until softly frozen.* Transfer to a container and freeze until set.Mediterranean Ices explores frozen recipes and flavours from the South of France and the Mediterranean. More to come soon. by @jajafoodstudio

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6 days ago

Roasted bell pepper sorbet and fig leaf Greek yogurt gelato at @clubcassecroute 🌶️Next pop-up this Thursday 23rd July from 5:30pm at @cavv.sete with tomato sorbet and mozzarella gelato by @jajafoodstudio

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7 days ago

Mediterranean Ices — Episode 16: Roasted Bell Pepper Sorbet500 g roasted red pepper flesh (about 900g fresh)280 g water100 g caster sugar40 g glucose syrup15 g extra virgin olive oil10 g lemon juice1 pinch of fine sea salt* Roast the peppers under the grill until completely soft and the skins are well charred.* Cover and leave to steam for about 30 minutes, then peel and weigh 500 g of flesh.* Blend the roasted pepper flesh until completely smooth.* In a saucepan, combine the water, sugar, glucose syrup and salt. Heat gently until everything has completely dissolved, then leave to cool.* Add the cooled syrup to the blended peppers, followed by the olive oil and lemon juice.* Blend thoroughly until completely smooth and emulsified.* Chill thoroughly, then churn in an ice cream machine until softly frozen.* Transfer to a container and freeze until set.🔪 Chopping board and knife from @notorious_cookware (get 10% on their products with the code LAURA10)Mediterranean Ices explores frozen recipes and flavours from the South of France and the Mediterranean. More to come soon. by @jajafoodstudio

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9 days ago

08.07 VIN VINYLE GLACE @clubcassecroute * Fig leaf greek yogurt gelato / 🇫🇷 glace au yaourt grec et feuille de figuier * Roasted bell pepper sorbet / 🇫🇷 sorbet poivron rôti À demain ❤️‍🔥 by @jajafoodstudio

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18 days ago

The Ice Cream Lab — Episode 4: Marmite Gelato620 ml whole milk150 ml double cream40 g butter100 g caster sugar30 g glucose syrup (optional, for texture)25 g @marmite 2 slices of white sandwich bread- Toast the slices of bread until deeply golden, almost dark.- Melt the butter in a saucepan, then add the milk, cream and sugar. Heat gently until the sugar has completely dissolved.- Whisk in the Marmite until fully incorporated.- Scrape the toasted bread into coarse breadcrumbs and stir them into the warm mixture.- Leave to infuse until completely cool.- Refrigerate for at least 4 hours, preferably overnight.- Blend, then churn in an ice cream machine until softly frozen.- Transfer to a container and freeze until set.The Ice Cream Lab explores unusual ingredients, one scoop at a time. More experiments coming soon. by @jajafoodstudio

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21 days ago

One week at gelato school in Italy 🍨🇮🇹Back home with a much better understanding of the craft, a notebook full of ideas, and most importantly, the tools to create and experiment on my own.Thank you Gelato Naturale Academy, Manuele and Brigitte for an incredible week! by @jajafoodstudio

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19 days ago

Mediterranean Ices — Episode 15: White Peach Sorbet1 kg white peaches100 g caster sugarJuice of 1 lemon- Remove the stones from the peaches and roughly chop the flesh.- Blend the peaches with the sugar and lemon juice until completely smooth.- Churn immediately in an ice cream machine until softly frozen, then transfer to a container and freeze until set.No ice cream machine?- Pour the mixture into a shallow container and place it in the freezer.- Every 30–45 minutes, scrape and stir vigorously with a fork for 3–4 hours, breaking up any ice crystals as they form.- Once frozen, give it one final blend for a smoother texture if desired.Mediterranean Ices explores frozen recipes and flavours from the South of France and the Mediterranean. More to come soon. by @jajafoodstudio

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23 days ago

What a bloody pop-up! 🇫🇷🇬🇧❤️Thank you to @buvette.tours for inviting me to create two gelato recipes to celebrate the friendly rivalry between France and the UK. It was so much fun developing and testing my Croissant and Marmite gelatos, and I was so happy to see how well they were received.Okay, the croissant sold out first… but let’s be fair, we were on croissant territory!I’m especially happy that I managed to convert a few Marmite haters to my version. And one of the highlights of the day? Being nicknamed “the lady who makes weird ice creams” by one of the kids (Nina 🫶). I’ll happily take that title.Congratulations on an incredible pop-up, @buvette.tours and @britpop.wine , thank you to @enface.laperledethau for hosting us and a massive thank you to everyone who came!See you next Wednesday at @clubcassecroute in Montpellier! 🍨 by @jajafoodstudio

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22 days ago

The Ice Cream Lab — Episode 3: Croissant Gelato2 plain croissants700 ml whole milk40 g salted butter70 g caster sugar- Tear the croissants into bite-sized pieces.- Brown the butter until it becomes a deep golden beurre noisette. Pour the beurre noisette over the croissants.- Heat the milk with the sugar and salt until the sugar has dissolved, then pour it over the croissants.- Leave to infuse and cool the mixture completely.- Blend until smooth, then refrigerate for at least 4 hours.- Blend once more, churn until softly frozen, then transfer to a container and freeze until set.The Ice Cream Lab explores unusual ingredients, one scoop at a time. More experiments coming soon. by @jajafoodstudio

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a month ago

🥂 New Event Alert 🥂To mark the 20th anniversary of @worldwide_festival_sete, Buvette and @britpop.wine are joining forces for one night only in Sète — a Franco-British fête du wine takeover at En Face.We’re bringing some of the best wines from England and Occitanie, in honour of the Franco-British connection at the heart of both Worldwide and its sister festival @weoutherefest On the night: oysters, snacks, and a very special Franco-British gelato creation from the brilliant @jajafoodstudio All glasses 6€ — bring cash. Doors open at 6pm, last orders when we sell out.Vignerons/winemakers:@gros.canon.wines @hamstreetwines@lost_in_a_field @numberswine@oastwoodwine @chai.uva @domainedecambis @la_dourbie @lesobrieres 🍾🦪🍦🥂 NOUVEL ÉVÉNEMENT 🥂Pour fêter le 20e anniversaire du @worldwide_festival_sete , Buvette et @britpop.wine s’associent pour une soirée unique à Sète — une Franco-British fête du wine takeover chez En Face.On vous propose une sélection des meilleurs vins d’Angleterre et d’Occitanie, en hommage à la connexion franco-britannique qui est au cœur du Worldwide et de son festival frère @weoutherefest .Au programme : huîtres, petites bouchées, et une création glacée franco-britannique signée par le talentueux @jajafoodstudio Tous les verres à 6€ — pensez à venir avec du liquide. Ouverture à 18h, fermeture quand on est à court.#sete #worldwidefestival #wineparty #gelatoparty by @jajafoodstudio

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a month ago