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Antonio Colasanto

20 Students

Modern desserts with a MasterChef finalist

  • Making a simple panna cotta
  • Chocolate tempering
  • Making a Ruby chocolate mousse
  • Decorations with dried edible flowers
  • MasterChef tricks and techniques for dessert preparation
  • The secrets of molecular cuisine
  • Making shortcrust pastry with cacao powder
  • Modern decoration techniques such as lace and chocolate spaghetti

Who is Antonio Colasanto?

Antonio Colasanto is an enthusiastic creator of both sweet and savory dishes. He is 27 years old, born in Pisa. He comes from Italy. His great passion for food has allowed him to work with other culinary talents on the Masterchef Italia show. Due to his determination, precision and knowledge of diverse culinary techniques, he reached the final of the cooking show. After the Masterchef experience, he participated in various charity events and worked as a personal chef. He is also increasingly fascinated by the world of modern desserts and molecular cuisine.

Why an online course on how to make modern desserts with a Masterchef finalist?

Modern desserts impress with both their appearance and taste. They tend to feature flavors that we don't even think of when we start creating them. In the online Modern dessert course, Antonio Colasanto, Masterchef finalist, teaches you how to create amazing desserts with even the most unusual of ingredients. He shares a recipe that will delight your taste buds with gorgonzola (yes, you read that correctly!), blueberries and a few other supporting ingredients. Together, you will also prepare panna cotta, which can be very easy to make. Antonio has also prepared a chocolate mousse recipe for you, this time using ruby chocolate. You will use cacao powder to prepare shortcrust pastry and continue with the best rice pudding. Antonio demonstrates the wide range of recipes and pastry techniques by making a Pisa cake, as he named the dessert, as well as a fruit salad that features strawberry-chocolate mousse and vegetables. Dry edible flowers, fruit foams and other secret techniques offered by molecular gastronomy are the main factors in dessert decoration. With the online course, Antonio wants to show you that modern desserts and a refined look do not necessarily need to be difficult to achieve.

I think that our profession always offers something to learn and that curiosity is a key element for optimal growth.
Antonio Colasanto, Masterchef finalist

  • Presentation video
  • 11.19 min

    /

    "Panna cotta can be perfectly simple to prepare and can be turned into a superb Masterchef dish with a variety of flavors and decorations."

    Antonio Colasanto, Masterchef finalist

  • 22.21 min

    /

    "Ruby chocolate is a chocolate of an extraordinary pink color. The most interesting thing about it is that the intense color is achieved by the processing and not by coloring. We’ll take a closer look at ingredients with natural red coloring to create a chocolate mousse with ruby chocolate."

    Antonio Colasanto, Masterchef finalist

  • 16.39 min

    /

    "Always making the same type of tart? Not anymore! In this part of the online course, we will prepare a gourmet dessert. Instead of the usual shortcrust pastry, we'll make a dough with cocoa and use Italian-style meringue for the decoration. If you like, we’ll add edible silver leaf and bring the flavors to the next level with salted caramel."

    Antonio Colasanto, Masterchef finalist

  • 8.41 min

    /

    "Rice and saffron. No, today we're not going to be making a savory risotto, but a superb milk pudding with saffron. I'll show you how to make the ultimate rice dessert. We will be making a dessert with rice, saffron, white chocolate ganache and candied hazelnuts."

    Antonio Colasanto, Masterchef finalist

  • 15.41 min

    /

    "No, this is not a mistake. I’m not making a broth to pour over tortellini. Your eyes are not deceiving you, vegetables can also be used to make great desserts. This time we're going to be making a strawberry mousse, fruit salad, and meringue and using edible silver leaf as decoration."

    Antonio Colasanto, Masterchef finalist

  • 13.16 min

    /

    "Making a Gorgonzola and blueberry dessert. Can't quite picture the taste? Desserts often call for mascarpone cheese, but this time we've added a little Gorgonzola to add to and bring forward the creaminess."

    Antonio Colasanto, Masterchef finalist

  • 11.44 min

    /

    "Can spaghetti really only be the star in savory dishes? As you can see, this is not the case! :) To make chocolate spaghetti, we will need good quality chocolate and some skill."

    Antonio Colasanto, Masterchef finalist

  • 21.23 min

    /

    "In this part of the online course, I'll show you the modern reinterpretation of a traditional dessert. I decided to update the traditional cake of my hometown."

    Antonio Colasanto, Masterchef finalist

62,90 $

41.90 $

  • Making a simple panna cotta
  • Chocolate tempering
  • Making a Ruby chocolate mousse
  • Decorations with dried edible flowers
  • MasterChef tricks and techniques for dessert preparation
  • The secrets of molecular cuisine
  • Making shortcrust pastry with cacao powder
  • Modern decoration techniques such as lace and chocolate spaghetti

Who is Antonio Colasanto?

Antonio Colasanto is an enthusiastic creator of both sweet and savory dishes. He is 27 years old, born in Pisa. He comes from Italy. His great passion for food has allowed him to work with other culinary talents on the Masterchef Italia show. Due to his determination, precision and knowledge of diverse culinary techniques, he reached the final of the cooking show. After the Masterchef experience, he participated in various charity events and worked as a personal chef. He is also increasingly fascinated by the world of modern desserts and molecular cuisine.

Why an online course on how to make modern desserts with a Masterchef finalist?

Modern desserts impress with both their appearance and taste. They tend to feature flavors that we don't even think of when we start creating them. In the online Modern dessert course, Antonio Colasanto, Masterchef finalist, teaches you how to create amazing desserts with even the most unusual of ingredients. He shares a recipe that will delight your taste buds with gorgonzola (yes, you read that correctly!), blueberries and a few other supporting ingredients. Together, you will also prepare panna cotta, which can be very easy to make. Antonio has also prepared a chocolate mousse recipe for you, this time using ruby chocolate. You will use cacao powder to prepare shortcrust pastry and continue with the best rice pudding. Antonio demonstrates the wide range of recipes and pastry techniques by making a Pisa cake, as he named the dessert, as well as a fruit salad that features strawberry-chocolate mousse and vegetables. Dry edible flowers, fruit foams and other secret techniques offered by molecular gastronomy are the main factors in dessert decoration. With the online course, Antonio wants to show you that modern desserts and a refined look do not necessarily need to be difficult to achieve.

I think that our profession always offers something to learn and that curiosity is a key element for optimal growth.
Antonio Colasanto, Masterchef finalist

About the author

Antonio Colasanto

Antonio Colasanto is an avid creator of both sweet and savory dishes. He comes from Italy. His great passion for food enabled him to collaborate with culinary talents on the Masterchef Italia show. Due to his determination, precision and knowledge of various culinary techniques, he cooked to the finals in a culinary show. According to the Masterchef experience, he has participated in various charity events and worked as a personal chef. He is also increasingly enthusiastic about the world of modern desserts and molecular cuisine.

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41.90 $