Six kilograms of ice per person are consumed each year in France. With the arrival of summer and heat, it is obviously THE ice season. But the coronavirus crisis has not helped the business of professionals. It is therefore more than ever the time for this sector to renew itself: ice cream prepared in 47 seconds, a school of glaciers to learn how to make your own ice cream or the tasting of frosted fruit: we present you in the program La France Bouge, on Europe 1, four innovations that could change your consumption.
Ice cream prepared in 47 seconds
47 seconds is the time to prepare a fresh fruit ice cream with the new technology created by the event company "Ice roll", located in Paris. The concept is innovative: concocting ice cream, directly, before the eyes of consumers in 47 seconds, using only a plate cooled to -30 degrees and a spatula. Thus, like an inverted plancha, milk, cream, sugar and fresh fruit are placed on the plate. You only have to wait a few seconds to instantly see its frozen mixture. Once ready, the ice, picked up in the form of rollers with a spatula, can be placed in a refined way in a jar.
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For the founder of this innovation, Quentin Bourdonnay, his concept is much more than just technology, it is also a spectacle. "There is a real dramatization of the offer, on the fact that people are first captivated by the product, by the way of making it and after comes the tasting in a cup in which we put 3 or 4 rolls which are eaten with a spoon, "he explains on Europe 1.
The technique is different but the taste is similar to a traditional ice cream, says the founder. "There is a very good transcription of the flavors. For example, if you eat a raspberry ice cream, there will be no colorings. We are really going to take the raspberry and put it in the ice," he says. he.
The idea germinated in 2013 but was really launched in 2015. It was during a trip to Thailand that it all started. "After a trip to Thailand, I discovered the idea which seemed fascinating to me. I noticed at the time that there were several problems: the ice took too long to be made because five minutes c "is too long in France. But also the ice was not very good. It was therefore necessary to redevelop a machine and create a suitable recipe", details Quentin Bourdonnay. Result: it is a success since the model is now franchised. However, the coronavirus crisis has deeply affected the activity of this company. The founder hopes, however, to resume his activity this summer.
In Lyon, a school to learn how to make homemade ice cream
Tired of industrial products, you want to prepare your ice cream yourself? Direction Lyon, at Unico, a school that offers training for individuals but also for professionals to learn how to prepare homemade ice cream with successful fresh fruit. The objective is clear: to train individuals in ice cream prepared at home without investing in professional equipment, at a time when the consumer is more and more wary of products bought on the shelves. This is the concept chosen by Juila Carnu, co-founder of Unico. In her school, this businesswoman, artisan-ice-cream maker by trade, offers 2.5-hour workshops, priced at 69 euros, for four people, anxious to learn how to prepare their own ice cream. This is an opportunity, thus, to teach them the basics to successfully prepare ice creams and sorbets.
These training courses are, moreover, broad since they are also intended for retraining professionals. In this specific case, Julia Carnu offers longer training courses of up to three weeks during off-peak periods.
But Unico's key words are above all know-how and tradition. "Today, if we want to train in these trades, there is the CAP glaciers and, according to the CFA, the programs are not very detailed especially in the work of fresh fruit. We, on the contrary, we works only on fresh, seasonal and local fruit. The CFA, on the contrary, make a lot of fruit puree. What we do not do, "explains Julia Carnu on Europe 1
In Marseille, the traditional ice cream merchant
If the nostalgia of the good old ice cream seller of yesteryear takes you, this time towards Marseille. Adorned with her scooter, and to the sound of a little music, Julia Falzon, roams the streets of Marseille to distribute to young and old good traditional ice cream with fresh fruit. His ambition: to give a smile and immerse the Marseillais in their childhood memories at the time when the ice cream merchant made his daily tour. "I pedal in Marseille with a scooter. I have an electric assistance. All this to lift the memory of childhood and to say the ice comes to you, I bring it where it is not."
This former import / export salesperson abandoned everything two months ago to give "smile and ice" to those who needed it. And Julia Falzon does not skimp on quality: "My ice cream maker works with French fruit cooperatives. He uses as little sugar as possible. I also take organic ranges. My cones are vegan, made in France". So, if you feel like it, you can enjoy a sweet ice cream at 12 p.m. then for the aperitif at 4 p.m. a salted ice cream, beetroot, cucumber and basil. And there will be something for everyone.
Frutuni, the ice cream shop with frosted fruits
With Frutini by MO, an ice cream parlor located in Paris, no more sticks, cones and pots. It's time for frosted fruit. This is the crazy project of Marie Laure and Olivia, two reconverted professionals, who have opened their trade in frosted fruits. One worked in ready-to-wear, the other was a lawyer. And it was in 2018 that they decided to give up everything to see the birth of a childhood dream: a business specializing in tasting frosted fruit. Little-known, the concept is the result of meticulous work: "We buy our fruit from Rungis. Then, in our laboratory, the pastry chef takes each fruit one by one, digs it out, collects the pulp and then mixes it with water. mineral or sugar. Once the mixture is ready, it is reinserted into the basic fruit which is then frosted. "
The opportunity to refresh yourself with fresh fruit carefully prepared. And the fruit choices are very varied: traditional seasonal fruit, with avocado sorbet or in a cocoa pod. This ice cream shop offers its services to both individuals and professionals.