Valmar Asia Pacific

We believe that every day is a good day to show , appreciation, , admiration and respect for the people we hold dear and treasure and to celebrate love, friendship and great professional connections!

Maybe with a made with bavaroise using the Chef Cream TTi.
By Pastry Chef Tine Valič.

Wishing you a and ! ❤ :)

May your holidays be full of magic
and may the coming year be packed with
moments sweeter than vanilla gelato,
more colourful than summer fruit tarts,
fresher than raspberry sorbet,
richer than chocolate mousse
and more joyous than tiramisu

To celebrate these festive days, Slovenian chef Uroš Fakuč, the recipient of one Michelin star, prepared for us a delicious combination of potica gelato, accompanied by traditional potica cake.

Here is the recipe!


The process is as follows:

Weigh the milk, cream and egg yolks.
Premix the liquid ingredients.
Weigh the solid ingredients: sucrose, skimmed milk powder, dextrose, maltodextrin 18DE, and neutral stabiliser Neutro five.
Premix all the solid ingredients.
Pour all the solid ingredients into the liquid mix. Mix first with a wire whisk, then with the blender for 2–3 minutes.
Pour the mixture into the kettle. Select program n.55.
Press the START CYCLE button (red) to start the heating process.
After the sound signal, open the valve and extract the mixture into a carafe. Add the walnut paste and rum and emulsify with the blender for 3 minutes.
Select the Gelato Valmar program and start the freezing process by pressing the START CYCLE button (blue).
After the sound signal, the luxurious potica gelato is ready for extraction.
Press the extraction button on the display, open the plastic door and proceed with the extraction of freshly made aromatic potica gelato.
During extraction, top with raisins soaked in rum and ground walnuts.
Pass the gelato pan containing the potica gelato in the blast chiller for 5–10 minutes and then keep it in the showcase at about -15°C.
Decorate with raisins and walnuts.


The Slovenian holidays are not the same without the aroma of freshly made potica.
This time, why not try the explosion of festive flavours in a gelato version?

Michelin Chef Uroš Fakuč has served it with a walnut cream and potica pieces and used Valmar’s EASY 3 TTi Hot & Cool machine to prepare our December Favourite.

The ingredients are adjusted for bigger Valmar machines.

You can also try it with the SMARTY TTi, MULTY P TTi or MULTY VP TTi machines.

Wishing you cosy and tasty festive December days 😊!

🧁🍦🍨