If now that the heat begins to tighten, you are looking for the innovation and the differential offer in the most refreshing foods of the summer, perhaps the Rocambolesc ice cream be your perfect delicacies. Because they were born in their day as a result of a project where two great pastry chefs came together to serve much more than cold flavors. Because they transform desserts more good gourmet food in some fascinating summer products and because they are also characterized by immense creativity. That much jordi rock as Alexandra Rivas transfer to each of the ice creams, the tubs, the bread or the original representative poles. Here we give you many more details of this 'gelateria' expanded from Girona to other points of the national territory. Your mouth will water!
First merge at the origin
The prestigious brother of the Rock and one of the best pastry chefs in Spain and even on the international scene he always wanted to have an ice cream parlor. This is how he confesses on the website of Rocambolesc ice cream. Following his story, to do this, he first had to learn the technique behind the development of such a product and always craft. "Some time later and thanks to the complicity and generosity of my brothers who believed in this dream that I was passionate about, it was when we opened Rocambolesc", recalls the Catalan chef. Of course, that project was not undertaken alone either. His wife Alexandra Rivas wanted to accompany him. This natural pastry maker from Mexico, formed in the kitchens of Martín Berasategui and that she became head of pastry shop in El Celler de Can Roca, was the ideal couple.
Thus arose the first perfect fusion between both specialists who wanted to offer "a window to the sweet world of the cellar where we transform desserts into ice creams". They don't just serve these summer star foods that refresh any palate, they add so much more. Shapes original, unique fusions and surprising ingredients they take center stage together with the "transversal team" that creates each product. Creativity as the essential maximum.
This is how emblematic polo shirts delight you
From that fusion in the kitchens they could not disappoint Rocambolesc ice cream endings that would be the downfall of every consumer attracted by its qualities. With this initial premise, the other fusions can be appreciated and even savored. They have to do with adaptability from a recipe normally prepared as dessert which is assembled like ice cream. As well as with the presence of certain elements . good gourmet food and even, in some of the products, a clear definition of gastronomic beauty representative. Without going any further, the clear examples of these latest versions are the poles. Their names are identified with famous sculptures or emblems:
-The lioness ass (Girona apple and bergamot)
-The Madroño bear (bush plum and peach)
-The golden hand (blood orange and mango)
-rocks (strawberry with rose water)
-Dark ice cream Darth Vader (blueberries with vanilla)
-Columbus finger (chocolate, oil and salt)
In addition to all these options sorbets materialized, there are others like the velancoco (meringue milk and coconut), the polo First (sheep's milk cottage cheese with strawberries) or the Face of the Moor (horchata and nougat). Of course, none of them perhaps as famous as the icephone, aimed at fans of the mobile of Apple Lossless Audio CODEC (ALAC),. But no, it doesn't have an apple! Yogurt, licorice and lime make it up with its successful rectangular shape. Fascinating!
This is how Rocambolesc ice creams melt you
Properly as Rocambolesc ice cream In the most faithful transformation of the dessert to this format, you have the following proposals, all of them to enjoy a host of flavors in the mouth:
-Lactic (dulce de leche, guava jam and cotton candy)
-Chocolate (cocoa grue, peta-zetas, biscuit and chocolate coating)
-Baked apple (caramelized apple, cooked and shortbread)
-Vanilla (crunchy caramel, chocolate sponge cake and cocoa sauce)
-Coconut sorbet with violet (strawberry, honey rocks and violet cloud)
Apart from these succulent alternatives made by chefs who master the best techniques, we cannot ignore other presentation formats such as tubs. You have them of Baileys carajillo, nougat, muffin, carota, strawberry, mojito, coconut, coconut with violet, mango, vanilla, xocolate, parmesan, baked apple, dulce de leche, milk chocolate and flower tea or recruit.
Of course, in each of the ice cream parlors spread over Girona, Barcelona, Madrid and even Alicante you can customize the Rocambolesc ice cream. Add the toppings that most appeal to you at the time of ordering your refreshing gelato! Or try the curious bread, Brioches filled with icy cold but hot on the outside!
