Branching Out: Black Forest Gelato

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

Black Forest Gelato

Black Forest Gelato

Chocolate Syrup

GramsOuncesIngredients
200g7.1ozwater
200g7.1ozPreGel Zuppi - Chocolate

Method of Preparation

  1. Whisk all ingredients together. Set aside for assembly.

Chocolate Cake

GramsOuncesIngredients
200g7.1ozwhole milk
300g10.6oz5-Star Chef Pastry Select™ Tortino al Cioccolato (Molten Chocolate Cake Base)

Method of Preparation

  1. Butter and flour an 8-inch cake pan.
  2. Mix all ingredients until smooth and creamy.
  3. Pour into pan and bake at 180°C/355°F until fully baked – about 20-30 minutes.
  4. Allow to cool and cut into cubes.
  5. Gently toss cake cubes in Chocolate Syrup, spread on a sheet pan and freeze.

Black Forest Gelato (hot process)

GramsOuncesIngredients
3000g105.8ozwhole milk
300g10.6ozcream
540g19.0ozsugar
60g2.1ozPreGel Dextrose
150g5.3ozPreGel Diamant 50 (Milk Base - Hot Process)
150g5.3ozPreGel Nonfat Dry Milk (Grade A, Low Heat)
380g13.4ozPreGel Cacaopat Traditional Paste (Chocolate - Unsweet)
200g7.1ozchocolate cake
250g8.8ozPreGel Amarena Arabeschi® (Whole Sour Cherries)

Method of Preparation

  1. Strain cherries from PreGel Amarena Arabeschi® (Whole Sour Cherries) and reserve liquid.
  2. Combine milk, cream, sugar, PreGel Dextrose, PreGel Diamant 50 (Milk Base – Hot Process), PreGel Nonfat Dry Milk (Grade A, Low Heat), PreGel Cacaopat Traditional Paste (Chocolate – Unsweet) and reserved cherry syrup in a large plastic bucket.
  3. Mix well for 2-3 minutes using an immersion blender.
  4. Place in Hot Process machine and process according to machine’s instructions, or heat on a stovetop to 85°C/185°F.
  5. Process in a batch freezer according to manufacturer’s instructions.
  6. Upon extraction, fold in the cherries and the frozen chocolate cake pieces.
  7. Decorate with PreGel Amarena Arabeschi® (Whole Sour Cherries).