Beehive Meringue Dessert DIFFICULTY LEVEL: Intermediate Honey Cake GRAMS (OUNCES) INGREDIENTS 500 g (17.6 oz) PreGel Five Star Chef Pronto Flamenco (Sponge Cake) – 44628 250 g (8.8 oz) softened butter 250 g (8.8 oz) eggs 100 g (3.5 oz) honey METHOD OF PREPARATION Mix all ingredients in a mixer fitted with the whip attachment…. Read more »
Featured Recipes from Issue 30
Brownie Bowls DIFFICULTY LEVEL: Intermediate GRAMS (OUNCES)INGREDIENTS 95 g (3.4 oz) butter 200 g (7.1 oz) sugar 100 g (3.5 oz) eggs 5 g (0.2 oz) PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) – 23502 45 g (1.6 oz) PreGel Cacao Togo (Cocoa Powder) – 70148 55 g (1.9 oz) ap flour 1g (0.0… Read more »
CHOCOLATE BISCOTTI FLATBREAD
Chocolate Biscotti Flatbread Ingredients As needed Flatbread As needed PreGel Biscotto Arabeschi (Chocolate & Cookie) DIRECTIONS: Heat an oven to 350°F/176°C. Lightly brush the flatbread with olive oil. Toast in… Read more »
PUMPKIN SPICED CHEESECAKE SOFT SERVE
Pumpkin Spice Soft Serve Ingredients 1000g (35.3oz) PreGel Pumpkin Spice Super Sprint3000g (105.8oz) whole milk 3000g (105.8oz) Whole Milk DIRECTIONS: In a plastic container, combine the PreGel Pumpkin Spice Super Sprint with the milk and blend with an immersion blender until homogeneous Pour the base into the desired… Read more »
YOGURT COVERED PRETZEL SOFT SERVE
Ingredients 1 bagPreGel White Base Super Sprint 2500g (88.2oz) Whole Milk 500g (17.6oz) For Free Yogurt 15g (0.5oz) … Read more »
VANILLA FROZEN POPS IN ORANGE SODA
Ingredients 2500g (88.02oz) Whole Milk 1 bag (35.2oz) PreGel Vanilla super sprint As needed … Read more »
APPLE PIE BISCOTTI SOFT SERVE
Ingredients 2700g (96.0oz) Whole Milk 150g (5.3oz) Cream 280g (9.8oz) … Read more »
PINO PINGUINO® FROZEN POP
Create this novelty using any flavor of PreGel gelato, ice cream, frozen yogurt or sorbetto, PreGel Pino Pinguino®, PreGel Coriandolina® Coating and PreGel Frozen Pop Kit. Ingredients as needed Gelato, Ice cream, Frozen Yogurt or Sorbetto as… Read more »
HIBISCUS TEA AND RASPBERRY SOFT SERVE
Create the delicate aroma of hibiscus blended with PreGel Raspberry Super Sprint (with Pieces) for a refreshing soft serve treat. For Hibiscus Tea 3800g (134.0oz) Water 454g (16.0oz) … Read more »
ALMOND HAZELNUT PRALINE SOFT SERVE
This delicious soft serve is sure to please salty-and-sweet lovers everywhere. 9000g (317.5oz) whole milk 1 bag PreGel Almond Super Sprint 1 bag … Read more »
Featured Recipes from Issue 28
Chai Tea Gelato Earl Grey Tea Gelato
Featured Recipes from Issue 27
Featured Recipes from Issue 26
Featured Recipes from Issue 25
Below, you will find the tasty recipes featured in Issue 25. Fullsteam Lager Salted Caramel Soft Serve Pink grapefruit Green Man IPA Fruittone® Birdsong Mexicali Stout
Featured Recipes from Issue 24
Below, you will find the tasty recipes featured in Issue 24. Click on the images to view them in our recipe database. Peach Cobbler Gelato Vanillia Cheerwine Float Southern Bread Pudding Gelato Vanillia Orange Soft Serve
Featured Recipes from Issue 23
Below, you will find the tasty recipes featured in Issue 23. Click on the images to view them in our recipe database. Pumpkin Spiced Cheesecake Soft Serve Create this recipe using: Pumpkin Spice Super Sprint Banana Bread Bourbon Gelato Create this recipe using: Banana Fortefrutto® Peanut Ice Cream Create this recipe using: Peanut… Read more »
Featured Recipes from Issue 22
Below, you will find the tasty recipes featured in Issue 22. Click on the images to view them in our recipe database. Peach Tea Melba Soft Serve Create this recipe using: Peach Tea Super Sprint, Raspberry Super Sprint (With Pieces) Raspberry-Lemon Basil Mocktail Create this recipe using: PreGel Lemon Basil Sorbetto Salted Peanut… Read more »
Featured Recipes from Issue 21
Below, you will find the tasty recipes featured in Issue 20. Click on the images to view them in our recipe database. Jordan Almond Gelato Create this recipe using: PreGel Diamant 50, PreGel Nonfat Dry Milk, PreGel Roasted Almond Traditional Paste , PreGel Coriandolina® – Lemon, PreGel Coriandolina® – Strawberry Green Machine Soft Serve Create… Read more »
Featured Recipes from Issue 20
Below, you will find the tasty recipes featured in Issue 20. Click on the images to view them in our recipe database. Chocoflan Gelato Create this delicious gelato flavor using PreGel 5-Star Chef Pastry SelectTMTortino al Cioccolato (Molten Chocolate Cake Base), PreGel Pannacotta Traditional Paste (Cooked Cream), PreGel Caramel Traditional Paste, PreGel Totalbase® (Water & Milk Base – Cold… Read more »
Branching Out: Recipe: Coquito Gelato
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
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
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
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 »
Recipe: Mulled Apple Cider Sorbetto
Ingredients: Method of Preparation: 1. Combine all ingredients in a large plastic bucket. 2. Mix well for 2-3 minutes using an immersion blender. 3. Place in Hot Process machine or process immediately in batch freezer according to machine’s instructions. Visit pregelrecipes.com for product substitution information.
Recipe: Holiday Jones Soft Serve
Ingredients: Method of Preparation: 1. Combine all ingredients and mix well with an immersion blender. 2. Use as needed in soft serve machine.
What’s Blooming: 5-Ways: 5-Star Chef Pastry SelectTM Brut Compound
5-Star Chef Pastry SelectTM Brut Compound A brut Brut flavor for adding a touch of sophistication to any pastry application. Method of Preparation Combine cream and PreGel 5-Star Chef Pastry SelectTM Brut Compound and bring to a boil. Pour over Cacao Barry Zephyr White Chocolate and mix well with an immersion blender. Fill truffle or…
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Method of Preparation Combine all ingredients and mix very well with an immersion blender. Allow to age for at least 2 hours in refrigerator (age overnight for best results). Mix again very well with immersion blender. Use as needed in soft serve machine. Follow standard recipe for strawberry gelato* and add the following after blending standard ingredients and blend well. Place in batch freezer and set aside. Method of Preparation Pipe pre-made strawberry shortcake gelato into frozen pop molds. Insert sticks and place in blast freezer until hard. Unmold quickly and place in a regular freezer for 15… Read more » 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. Method of Preparation Cut fruit and place on a wooden skewer. Freeze. Dip into chosen flavor of PreGel Coriandolina® Coatings and allow to set. 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 » 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 » 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 » 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 » 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 » 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 » 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 » 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. 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 » 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 »Recipe: Watermelon Mojito Tenero®
Recipe: Strawberry Shortcake Frozen Pop
Branching Out: Recipe: Cinnamon Funnel Cake
Branching Out: Recipe: Frozen Fruit Skewers with Coriandolina® Coatings
Branching Out: Recipe: Italian Ice
Branching Out: Fresh Fruit Trifle
Branching Out: Caribbean Rum Cake
Branching Out: Black Forest Gelato
Branching Out: Pistachio Gelato Profiterols
Branching Out: Paloma Fruittone™
Branching Out: Churros and Arabeschi®
Branching Out: Coconut Lemongrass Tenero®
Branching Out: Bubble Tea Fruittone™
Branching Out: On the Menu: Cinnamon Buns
