So Cool Magazine # 2, 2025 Flexibound – January 1, 2025

Can we apply fire to ice cream without it melting? Can memories be an inexhaustible source of creativity? Is it possible to make a vegan ice cream that is on par with a dairy ice cream, and surpass the best results obtained to date with chocolate ice cream? Is it really impossible to make sorbets with up to 75% fruit with only four ingredients – fruit, saccharose, water, and pectin? Can geometric shapes make a difference in an ice cream parlour’s offer? Can we enhance the flavor of ice cream with vegetable and sustainable ingredients, without using salt? Can such refined and unusual sorbets as sorrel and blackberry-juniper become bestsellers? Is it possible to turn the conventional way of working with yogurt in ice cream making on its head? One of Pablo Picasso's most famous quotes is "Learn the rules like a professional so you can break them like an artist." This is precisely what great professionals such as Jesús Escalera, Irene Iborra, Luis Luque, Juan Pablo Colubri, Stéphane Augé, David Wesmaël, Paolo Brunelli, Stefan Ditzend, and Yon Gallardo, among many others, propose to us in the second issue of our most international ice cream magazine, so cool.. magazine. Alongside them we discover that in ice cream, there are no impossible limits to overcome when we have the necessary knowledge, will, and passion to do so. It is the only way to advance in a trade and a product that has historically been very conditioned by rules of a game that are too conditioned by everything that needed to be learned. Contents of book, arranged in alphabetical order of last names (not necessarily the order in which the contents appear in the book): Albert Adrià & Alfredo Machado | Culinary avant-garde ice cream Stéphane Augé | Ice cream: a new French paradox? Paolo Brunelli | The new secret of a non-gelatiere Julia Canu & Tiago Augusto Barbosa | ‘We don’t have red berries in winter!’ Juan Pablo Colubri | Breaking the mold with chocolate Stefan Ditzend | Rara avis sorbets Hiroyuki Emori | Stimulating creativity Jesús Escalera | Between fire and ice Yon Gallardo | It can’t get more yogurty than this Artem Grachev | Ice-creamy desserts Irene Iborra | A Tribute to Memory Dej Kewkacha | The best version of Japan in Thailand Xiao-Ly Koh | The most mischievous ice cream cakes Luis Luque |Towards a new vegan ice cream Riccardo Menicucci | Ice ‘chic’ cream Francisco Migoya | Frozen sea Alejandro De Miguel | Fermenting new ideas Mercedes Román | Organic as inspiration David Wesmaël | ‘Flavor is still the most important thing about my ice cream' Read more