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 »
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 »
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 »
Directions 1. Combine all ingredients. 2. Mix well for 2-3 minutes. 3. Place in machine and follow the machine’s instructions.
Directions 1. Combine all ingredients except the silver dollar pancakes 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 machine’s instructions. 4. Garnish the extracted gelato with the silver dollar pancakes and syrup.
Directions Place the milk in a large mixing container. Whisk together the sugar, milk powder and PreGel Fruttosa® to remove any lumps. With an immersion blender, mix the milk while slowly adding the dry ingredients. Mix well for 2-3 minutes. Add the caramel popcorn and blend with an immersion blender until there are no large… Read more »
Directions In a large mixing container place the milk, cream and PreGel Cinnamon Traditional Paste. Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients. Mix well for 2-3 minutes. Add the oatmeal cookie pieces, and blend well. Allow to… Read more »
DIRECTIONS With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients. Mix well for 2-3 minutes. Place in Hot Process machine and follow the machine instructions. Allow the base to age overnight. Process in a batch freezer according to manufacturer’s directions.
DIRECTIONS Combine all ingredients. Mix well for 2-3 minutes. Place in machine and follow the machine instructions.
DIRECTIONS Combine all of the ingredients and mix well using an immersion blender. (For Hot Process: Process the mix to 65°C/149°F) Place product in the batch freezer and follow machine instructions.
DIRECTIONS Combine all of the ingredients and mix well using an immersion blender. Process according to the specifications of soft serve machine.
DIRECTIONS Combine all ingredients in a large plastic bucket. Mix well for 2–3 minutes using an immersion blender. Place in Hot or Cold Process machine and follow the machine instructions. Cinnamon Cookie Dough DIRECTIONS In a mixer with the paddle attachment, beat butter till soft; incorporate sugar and 5-Star Chef Pastry Select Cinnamon Compound. Incorporate… Read more »
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 »
DIRECTIONS Combine all ingredients and mix well with an immersion blender. Pour into soft serve machine and follow equipment directions.
Method of Preparation: Bring sugar and water to a boil. Stir in pineapple. Cook until pineapple is transparent and tender; add 5-Star Chef Pastry Select Vanilla Compound or Vanilla Purissima Bean Traditional Paste Method of Preparation: In a sauce pot, melt the butter and glucose. Whisk in the sugar and pectin, and cook, whisking continually,… Read more »
Method of Preparation: Mix all ingredients together. Blend with immersion blender. Pasteurize the mix at 85°C/185°F. Mix well for 2–3 minutes Pour in batch freezer and freeze. Assembly: Freeze desired glass. Drizzle in PreGel Mou Topping (Creamy Caramel). Fill glass with two scoops coffee gelato. Garnish glass with whipped cream, chocolate- covered coffee beans and… Read more »
Directions: Place the milk, cream, cola syrup,Cherry Fortefrutto® and Vanilla Velvet Traditional Paste in a large mixing container Mix together all of the dry ingredients and remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients. Mix well for 2–3 minutes Place in Hot Process machine and follow… Read more »
Directions: Combine all ingredients and blend with an immersion blender. Pour into hopper of desired soft serve machine. Run machine as directed.
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 »
Directions: Combine all ingredients and mix well with an immersion blender. Use as needed in soft serve machine
Directions: Combine all ingredients, except avocado. Blend with immersion blender. Pasteurize mixture at 85°C/185°F. Cool to 4°C/40°F. Add avocado and blend well. Pour in batch freezer and freeze.
Directions: In a large mix container place the fat-free milk, fat-free yogurt, PreGel Vanilla Velvet Traditional Paste and PreGel Cappuccino Traditional Paste. Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the milk and yogurt while slowly adding the dry ingredients. Mix well for 2-3 minutes. Place the… Read more »
Directions: In a large mix container place the milk, cream, PreGel Orange Fortefrutto® and PreGel Vanilla Velvet Traditional Paste (American Vanilla). Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients. Mix well for 2-3 minutes. Place in cold process… Read more »
Directions: Mix all ingredients together. Blend with immersion blender. Pour in batch freezer and freeze. Decorate with brownie pieces and PreGel Gran Stracciatella Reale Arabeschi® (Chocolate Chips) on the top of the gelato.
Directions: In a large mix container place the 1% milk, yogurt, PreGel Prontociocc Traditional Paste (Chocolate) and PreGel Raspberry Fortefrutto®. Mix together all of the dry ingredients to ensure the powder disseminates completely. With an immersion blender blend the milk and yogurt while slowly adding the latter. Mix well for 2-3 minutes. Place the latter… Read more »
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 »
Directions: In a large mixing container, place the milk, cream, PreGel Coconut Traditional Paste and fresh basil. Mix together the PreGel Diamant 50 (Milk Base) and sugar to remove any lumps. With an immersion blender, mix the liquid ingredients while slowly adding the dry ingredients. Blend well for 2-3 minutes, until the basil is in… Read more »
Directions: In a large mixing container, place the banana puree, lemon juice, thyme and water. Mix together all of the dry ingredients, PreGel Fruttosa® (Water & Milk Base) and sugar, to remove any lumps. With an immersion blender, mix the liquid ingredients while slowly adding the dry ingredients. Blend well for 2-3 minutes. Pour into… Read more »
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 »
Directions: Place all the ingredients into a large mixing container. Mix with an immersion blender for 3–4 minutes making sure everything is dissolved. Place in the heat treatment portion of the batch freezer and process according to the machine. Extract the gelato into a pan. Garnish with fresh strawberries and guavas.
Directions: Place milk and yogurt in a large mixing container, preferably twice as large as the amount you are mixing. In a bowl, mix sugar, PreGel Yoggi 30® Powdered Flavor (Yogurt – KSA Dairy) and PreGel Fruttosa® (Water & Milk Base). With an immersion mixer, blend liquid ingredients while slowly adding the powders. Add PreGel… Read more »
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 »
Directions: Add all the ingredients together. Mix carefully with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Decorate with Andes® Mints and/or fold into gelato. Sprinkle mini marshmallows on top.
Directions: Add all the ingredients together. Mix carefully with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Sprinkle coconut flakes on the top and/or fold in while you are extracting. Also try decorating with Ferrero® Garden Coconut confections.
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 »
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 »
Directions: Mix the sugar and PreGel Fruttosa® (Water & Milk Base) together. Add water, peaches (puree) and champagne. Add PreGel Peach Fortefrutto®, PreGel Fibraplus (Fiber Base Texturizer) and PreGel Vellutina® (Sorbitol Paste). Mix with an immersion blender. Put into the batch freezer. For a great presentation serve in creative cocktail glasses and top with fresh… Read more »
Directions: Mix the sugar and PreGel Diamant 50 (Milk Base) together. Add whole milk. Add PreGel Cacaopat Traditional Paste (Chocolate – Unsweet). Mix with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Fold in and top with mini marshmallows, chopped walnuts and PreGel Amarena Topping ( Sour… Read more »
Directions: Mix the sugar, PreGel Dextrose and PreGel Diamant 50 (Milk Base) together. Add whole milk, cream and skim milk powder. Add the PreGel Banana Fortefrutto® and fresh bananas. Mix carefully with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Decorate with PreGel Caramel Topping.
Directions: Pour the whole milk and heavy cream into a large bucket/container. Mix the sugar and PreGel Totalbase® (Water & Milk Base) in a separate container. Slowly add the dry mix to the liquid mix while slowly blending with an immersion mixer. Add the PreGel Vanilla Velvet Traditional Paste (American Vanilla) and blend for 3-4… Read more »
