Fior di Latte Gelato
| Grams | Ounces | Ingredients |
|---|---|---|
| 3000g | 95.2 oz. | whole milk |
| 150g | 5.3 oz | heavy cream |
| 60g | 2.1 oz | PreGel Piucremoso |
| 540g | 19.0 oz. | sugar |
| 60g | 2.1 oz | PreGel Dextrose |
| 150g | 10.6 oz | PreGel Skim Milk Powder |
| 150g | 10.6 oz. | PreGel Diamant 50 |
DIRECTIONS
- Mix all ingredients together.
- Blend with immersion blender
- Pasteurize the mix at 85°C/185°F.
- Pour in batch freezer and freeze.
Waffle Cone
| Grams | Ounces | Ingredients |
|---|---|---|
| 1 each | 1 each | whole egg |
| 1 each | 1 each | egg white |
| 115g | 1/2 cup | sugar |
| 28g | 1 oz. | butter |
| 100g | 2/3 cup | all purpose flour |
| 1g | 1/4 tsp. | salt |
| 15-30g | 0.5-1.1 oz. | PreGel Traditional Paste or Fortefrutto® |
DIRECTIONS
- Preheat waffle cone maker.
- Whisk together egg and egg white; whisk in sugar and beat until sugar has dissolved and egg mixture is frothy—about 1 minute.
- Add flour and whisk until completely incorporated and no lumps remain.
- Add butter and stir until incorporated.
- Stir in desired flavoring.
- Spoon about 2 tablespoons of batter onto waffle cone maker, and cook according to directions of waffle cone maker.
- Remove from the iron and form into the shape of a taco shell. Allow to cool.
ASSEMBLY
- Fill the waffle cone half full with the Fior di Latte Gelato with the help of a piping bag fitted with a star tip.
- Drizzle PreGel Pino Pinguino® Topping into the center of the gelato.
- Pipe more Fior di Latte Gelato to fill the Waffle Cone completely, piping a decorative border along the outside.
- Place in the blast freezer for 10 minutes to harden.
- Transfer to the holding cabinet for 10 minutes.
- Melt PreGel Chocolate Coriandolina® in the microwave to 30°C/86°F. Dip the frozen ice cream into the PreGel Chocolate Coriandolina®. Allow excess to drip off, then immediately garnish with chopped, toasted and caramelized hazelnut pieces before the topping hardens.
- Place in the holding cabinet for at least 10 minutes.
- Use as desired.
Semifreddo
| Grams | Ounces | Ingredients |
|---|---|---|
| 300g | 10.6oz | PreGel Happy Torte® (Neutral Frozen Mousse Base) |
| 1000g | 35.3oz | heavy cream |
DIRECTIONS
- In a mixing bowl, Combine heavy cream and PreGel Happy Torte® (Neutral Frozen Mousse Base).
- Whip to soft peaks.
*This mousse can be flavored with any PReGel Traditional Paste or Fortefrutto®, by using approximately 3%-5% of the flavoring to the total weight of the mousse.
Chocolate Gelato
| Grams | Ounces | Ingredients |
|---|---|---|
| 3000g | 95.2oz | whole milk |
| 300g | 10.5oz | heavy cream |
| 540g | 19.0oz | sugar |
| 60g | 2.1oz | PreGel Dextrose |
| 150g | 5.3oz | PreGel Nonfat Dry Milk |
| 150g | 5.3oz | PreGel Diamant 50 (Milk Base Hot Process) |
| 20g | 0.7oz | PreGel Vellutina® |
| 100g | 3.5oz | PreGel Cacaopat Traditional Paste |
| 400g | 14.1oz | Cacao Barry Tanzanie Origine Rare Dark Couverture, 75% |
DIRECTIONS
- Combine all ingredients except the couverture in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in Hot Process machine and follow the machine instructions.
- Add chocolate to base after machine has finished pasteurization, but while the base is still warm.
Peanut Butter Gelato
| Grams | Ounces | Ingredients |
|---|---|---|
| 3000g | 95.2oz | whole milk |
| 300g | 10.5oz | heavy cream |
| 540g | 19.0oz | sugar |
| 60g | 2.1oz | PreGel Dextrose |
| 150g | 5.3oz | PreGel Nonfat Dry Milk |
| 150g | 5.3oz | PreGel Diamant 50 (Milk Base) |
| 20g | 0.7oz | PreGel Vellutina® |
| 400g | 14.1oz | PreGel Peanut Traditional Paste |
DIRECTIONS
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in Hot Process machine and follow the machine instructions.
Krocco Peanut Base
| Grams | Ounces | Ingredients |
|---|---|---|
| 90g | 3.2oz | Cacao Barry Lactee Superieure Milk Couverture, 22.9% |
| 90g | 3.2oz | PreGel Krocco Peanut Arabeschi® |
DIRECTIONS
- Temper the chocolate and mix with PreGel Krocco Peanut Arabeschi®.
- Spread a thin layer on a nonstick mat. Harden in the refrigerator.
- Cut out disks to fit the bottom of the largest dome mold.
ASSEMBLY
- Fill small dome molds with the peanut butter gelato. Place in blast freezer until hard.
- Fill medium dome molds halfway with the chocolate gelato. Insert the small dome of peanut butter gelato into the center of the chocolate gelato. Fill as needed with more chocolate gelato to completely fill the mold. Place in the blast freezer until hard.
- Fill a large dome mold halfway with the semifreddo. Insert the gelato dome into the center of the semifreddo. Fill as needed with more semifreddo to completely fill the mold. Place a round disk of the Krocco Peanut Base on the base of the mold. Place in the blast freezer until hard.
- Remove the dessert from the mold and glaze with PreGel Pino Pinguino® Topping.
- Decorate the base of the dessert with crushed cookie pieces. Place onto a gold board.
- Store in the gelato display case or holding cabinet.