Branching Out: Recipe: Coquito Gelato

Posted on November 1, 2013 by - Branching Out, Issue 19: Fall 2013, Recipes


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Ingredients: Method of Preparation: 1. Combine the first six ingredients in a large plastic bucket. 2. Mix well for 2-3 minutes using an immersion blender. 3. Place in Hot Process machine and process according to machines instructions, or heat on a stovetop to 85°C/185°F. 4. Add the PreGel Coconut Traditional Paste, PreGel Malaga Traditional Paste… Read more »

Branching Out: Recipe: Arroz con Dulce

Posted on November 1, 2013 by - Branching Out, Issue 19: Fall 2013, Recipes


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Ingredients: Method of Preparation: 1. Bring water and salt to a boil. 2. Add rice and boil for 5 minutes. 3. Strain rice and rinse with water. 4. In another pot, bring milk and PreGel 5-Star Chef Pastry Select™ Vanilla Compound, PreGel 5-Star Chef Pastry Select™ Coconut Compound and PreGel 5-Star Chef Pastry Select™ Cinnamon… Read more »

Branching Out: Recipe: Mousse de Maracuja

Posted on November 1, 2013 by - Branching Out, Issue 19: Fall 2013, Recipes


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Ingredients: Method of Preparation 1. Combine the first three ingredients in the bowl of an electric mixer and whip on high speed until thick. 2. Pipe into desired glasses and garnish with PreGel Passion Fruit Arabeschi®.

Branching Out: Recipe: Noodle Kugel

Posted on November 1, 2013 by - Branching Out, Issue 19: Fall 2013, Recipes


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Ingredients: Method of Preparation 1. Whisk together the first six ingredients in a bowl. 2. Combine the egg noodles with the raisins from the PreGel Malaga Traditional Paste. 3. Pour the liquid mixture over the egg noodles in a casserole dish. 4. Bake at 176°C/350°F until golden brown. 5. Allow the dish to cool and… Read more »

Branching Out: Recipe: Cinnamon Funnel Cake

Posted on July 21, 2013 by - Branching Out, Issue 18: Summer 2013, Recipes


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Method of Preparation Combine all ingredients in a bowl and blend with an immersion blender. Heat oil to 190°C/375°F. Pipe batter into hot oil and cook until golden brown. Remove from oil. Dust with powdered sugar. Top with desired PreGel Arabeschi® and a scoop of gelato.

Branching Out: Recipe: Frozen Fruit Skewers with Coriandolina® Coatings

Posted on July 21, 2013 by - Branching Out, Issue 18: Summer 2013, Recipes


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Method of Preparation Cut fruit and place on a wooden skewer. Freeze. Dip into chosen flavor of PreGel Coriandolina® Coatings and allow to set.

Branching Out: Recipe: Italian Ice

Posted on July 21, 2013 by - Branching Out, Issue 18: Summer 2013, Recipes


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Method of Preparation Combine all ingredients in a large plastic bucket. Mix well for 2-3 minutes using an immersion blender. Place in batch freezer and freeze on granita setting. Method of Preparation Combine all ingredients in a large plastic bucket. Mix well for 2-3 minutes using an immersion blender. Place in batch freezer and freeze… Read more »

Branching Out: Fresh Fruit Trifle

Posted on April 15, 2013 by - Branching Out, Issue 17: Sprint 2013, Recipes


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Fresh Fruit Trifle
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Method of Preparation In the mixer, whisk together the almond flour and the sugar. Combine the eggs and the 5-Star Chef Pastry Select™ Vanilla Compound. Add to the mixing bowl and whip on high speed for 3 minutes. On low speed, add the sifted flour and then the butter. Bake in a frame at 160°C/320°F… Read more »

Branching Out: Caribbean Rum Cake

Posted on April 8, 2013 by - Branching Out, Issue 17: Sprint 2013, Recipes


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Caribbean Rum Cake
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Method of Preparation Cream butter in an electric mixing bowl with the paddle attachment. Combine all dry ingredients. Combine oil, milk and eggs. Add dry ingredients to butter and mix to combine. Add oil/milk/egg mixture and mix for 2 minutes on medium speed, scraping the bowl after one minute. Add rum, 5-Star Chef Pastry Select™… Read more »

Branching Out: Black Forest Gelato

Posted on April 5, 2013 by - Branching Out, Issue 17: Sprint 2013, Recipes


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Black Forest Gelato
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Method of Preparation Whisk all ingredients together. Set aside for assembly. Method of Preparation Butter and flour an 8-inch cake pan. Mix all ingredients until smooth and creamy. Pour into pan and bake at 180°C/355°F until fully baked – about 20-30 minutes. Allow to cool and cut into cubes. Gently toss cake cubes in Chocolate… Read more »

Branching Out: Pistachio Gelato Profiterols

Posted on April 5, 2013 by - Branching Out, Issue 17: Sprint 2013, Recipes


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Pistachio Gelato Profiterols
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Method of Preparation Bring to a boil the milk, sugar, salt and butter. Sift the flour and add to boiling milk off the stove. Continue to cook on low heat for one minute. Transfer the panade to the mixer and cool slightly on low speed using the paddle. Slowly add the eggs to the panade…. Read more »

Branching Out: Paloma Fruittone™

Posted on April 5, 2013 by - Branching Out, Issue 17: Sprint 2013, Recipes


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Paloma Fruittone
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Method of Preparation In a large mixing container, combine all ingredients. Mix together with immersion blender for 2-3 minutes. Allow to age in refrigerator for 30 minutes. Pour in sanitized machine and freeze per machine instructions. Dampen the rim of a small glass and roll in kosher salt to coat. Pour a small shot of… Read more »

Branching Out: Churros and Arabeschi®

Posted on April 5, 2013 by - Branching Out, Issue 17: Sprint 2013, Recipes


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Churros and Arabeschi
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Method of Preparation Combine milk, sugar, salt, butter and 5-Star Chef Pastry Select™ Cinnamon Compound; bring to a boil. Stir in sifted flour ; remove from heat and mix well. Transfer to bowl with paddle attachment; mix on medium speed to cool to 40°C/104°F. Pipe into fryer; cook until done. Remove from fryer; toss in… Read more »

Branching Out: Coconut Lemongrass Tenero®

Posted on April 4, 2013 by - Branching Out, Issue 17: Sprint 2013, Recipes


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Coconut Lemongrass Tenero®
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Method of Preparation Combine all ingredients and mix well with an immersion blender. Allow to age for at least 2 hours in refrigerator (age overnight for best results). Mix again with immersion blender. Use as needed in soft serve machine.

Branching Out: Bubble Tea Fruittone™

Posted on April 4, 2013 by - Branching Out, Issue 17: Sprint 2013, Recipes


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Bubble Tea Fruittone
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Method of Preparation In a large mixing container, combine the PreGel Mango Tenerissimo™ and the 2600g (91.7oz) of water. Mix together with immersion blender for 2-3 minutes. Allow to age in refrigerator for 30 minutes. Pour in sanitized machine and freeze per machine instructions. To prepare the bubble tea, combine the 750g (26.5oz) of water… Read more »

Branching Out: On the Menu: Cinnamon Buns

Posted on December 27, 2012 by - Branching Out, Issue 16: Winter 2012, Recipes


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A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation One day before baking: 1. Bring the eggs and milk to 65°F/18°C. Place all of the ingredients, except the butter, in the bowl of a five quart mixer. Mix with a dough hook… Read more »

Branching Out: On the Menu: Pistachio Snail Danish

Posted on December 27, 2012 by - Branching Out, Issue 16: Winter 2012, Recipes


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A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation Two days before baking: 1. Bring the eggs and milk to 65°F (18°C). Place all of the ingredients, except the butter block, in the bowl of a five quart mixer and mix with… Read more »

Branching Out: On the Menu: Chocolate Chip Twists

Posted on December 27, 2012 by - Branching Out, Issue 16: Winter 2012, Recipes


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A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation Two days before baking: 1. Bring the eggs and milk to 65°F/18°C. Place all of the ingredients, except the butter block, in the bowl of a five quart mixer and mix with a… Read more »

Branching Out: On the Menu: Blueberry Muffins

Posted on December 27, 2012 by - Branching Out, Issue 16: Winter 2012, Recipes


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A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation 1. Combine the vegetable oil, brown sugar, PreGel Vellutina®, 5-Star Chef Pastry Select Vanilla Compound and the lemon zest in the bowl of an electric mixer and combine using the paddle. 2. Slowly… Read more »

Branching Out: Nostalgic Ice Cream Novelties

Posted on July 6, 2012 by - Branching Out, Issue 14: Summer 2012


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DIRECTIONS Mix all ingredients together. Blend with immersion blender Pasteurize the mix at 85°C/185°F. Pour in batch freezer and freeze. 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… Read more »

Branching Out: Cupcakes – Tips and Techniques

Posted on March 23, 2012 by - Branching Out, Issue 13: Spring 2012


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Sunflower Cupcake: 1. Color white buttercream a light shade of yellow. 2. Using a small offset spatula, apply a small amount of yellow icing to the tops of the cupcakes to create a smooth top on which to pipe the flower. 3. Using a bag fitted with a #352 tip, fill it with yellow buttercream… Read more »

Branching Out: Recipes: Crepes

Posted on December 13, 2011 by - Branching Out, Issue 12: Winter 2011, Recipes, Uncategorized


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Crepes
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METHOD OF PREPARATION Combine all of the ingredients except for the butter in a blender and blend until completely smooth. Add in the melted butter and mix until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe…. Read more »

Branching Out: Rice Pudding

Posted on July 6, 2011 by - Branching Out, Issue 10 : Spring/Summer 2011, Recipes


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Rice Pudding
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Directions: Combine the milk, rice, and 5-Star Chef Pastry Select Vanilla Compound in a pot; bring to a boil. Reduce heat to medium and simmer until rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, 5-Star Chef Pastry Select Cinnamon Compound, PreGel Malaga Traditional Paste (Rum Soaked Raisins) and orange zest. Cook… Read more »

Branching Out: Tuxedos: A Truly Formal Dessert

Posted on October 15, 2010 by - Branching Out, Issue 8 : Fall 2010, Recipes


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Tuxedos
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Directions: Chocolate Mousse Whip PreGel Ovissimo (Pasteurized Egg Yolks) to ribbon stage. Whip heavy cream to soft peaks. Melt the dark chocolate. Heat milk and place in a bowl; whisk in PreGel Textura (Mousse Base– Gelatin Replacement), PreGel Cacaopat Traditional Paste (Chocolate – Unsweet) and dark chocolate. Fold in the whipped PreGel Ovissimo (Pasteurized Egg… Read more »

Branching Out: Rosemary Olive Oil Macaroons

Posted on June 15, 2010 by - Branching Out, Issue 7 : Summer 2010, Recipes


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macaroons
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  Directions: Meringue Bring water to a boil; remove from heat; add rosemary leaves and allow to steep for 10 minutes; strain rosemary from water. In a mixing bowl fitted with a whip attachment, add sugar and water. Whip until sugar is dissolved. Add PreGel Albumissimo (Egg White Base) and whip until stiff peaks are… Read more »

Branching Out: PreGel Ingredients Add That Extra Punch in Your Spring Cocktails

Posted on March 15, 2010 by - Branching Out, Issue 6 : Spring 2010, Recipes


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Pomegranate Mojito
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Recipes created by: Frederic Monti Directions: Shake vodka, simple syrup and 5-Star Chef Pastry Select Green Apple Compound in a cocktail shaker with ice. Strain into a martini glass. Garnish with fresh apple slice and enjoy! Directions: Crush together the sugar and mint leaves; add lime juice and stir to combine. Mix in rum and 5-Star… Read more »

Branching Out: Spruce Up Hot Chocolate Sales with Seasonal Marshmallows

Posted on January 15, 2010 by - Branching Out, Issue 5 : Winter 2010, Recipes


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Marshmallows
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Recipes created by: Chef Frederic Monti Directions: Note: If glucose is not available, light corn syrup may be used instead. Bring puree, water, simple syrup, sugar, dextrose and glucose to a boil. Pour mixture into a mixing bowl fitted with the whisk attachment; add PreGel Albumissimo (Egg White Base) and whip on high speed. In… Read more »

Branching Out: Savory Appetizers: PreGel Products Go Beyond Desserts

Posted on October 1, 2009 by - Branching Out, Issue 4 : Summer/Fall 2009, Recipes


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Savory Appetizers
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Directions: Mix all ingredients together. Add PreGel Peanut Traditional Paste, combine thoroughly. Taste and adjust flavorings to achieve a sweet/hot peanut flavor. Directions: Preheat oven to 175°C/350°F. Prepare a lightly greased baking sheet. Use a fork to mix the egg and water in a small bowl. Lay the puff pastry onto the prepared baking sheet…. Read more »

Branching Out: Cupcakes: America’s Latest Dessert Obsession

Posted on March 1, 2009 by - Branching Out, Issue 3 : Spring 2009, Recipes


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Cupcakes
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  Directions: Sift all dry ingredients together and place in the mixer with a paddle. Slowly add the milk(1) and PreGel Vanilla Mexico Superior Traditional Paste while mixing on low speed, then mix on medium speed for five minutes. In a separate bowl, mix egg whites, eggs and milk(2), then add this liquid mixture to… Read more »

Branching Out: Here Comes the Semifreddo

Posted on October 20, 2008 by - Branching Out, Issue 1 : Fall 2008


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Semifreddo
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With the 2008 wedding season coming to an end, 2009 brides are beginning to brainstorm ideas to make their wedding day unique and special. Though much consideration is normally given to which specialty entrée of steak, chicken or fish will be served, dessert is usually a traditional wedding cake with some miscellaneous fruit-flavored filling; however,… Read more »

Branching Out: Thinking Outside the Dish Decadent 3-Layer Chocolate Cake

Posted on October 20, 2008 by - Branching Out, Issue 1 : Fall 2008, Recipes


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Decadent 3 Layer Chocolate Cake
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Thinking outside of the box is a defining characteristic of PreGel. We are constantly seeking and developing new niches for our products, acknowledging that the ingredients are common to many diverse culinary applications. With this in mind, we invite you to think beyond the gelato dish, and expand your horizons with our innovative recipes! Decadent… Read more »