
Pineapple Confit Ingredients
Grams | Ounces | Ingredients |
---|---|---|
500g | 17.6oz | sugar |
500g | 17.6oz | water |
1000g | 35.3oz | diced pineapple |
20g | 0.7oz | 5-Star Chef Pastry Select Vanilla Compound or Vanilla Purissima Bean Traditional Paste |
- 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
Coconut Crumble Ingredients
Grams | Ounces | Ingredients |
---|---|---|
150g | 5.3oz | sugar |
2.5g | 0.1oz | pectin |
75g | 2.6oz | glucose |
75g | 2.6oz | butter |
125g | 1.4oz | desiccated coconut |
Method of Preparation:
- In a sauce pot, melt the butter and glucose. Whisk in the sugar and pectin, and cook, whisking continually, for two minutes.
- Stir in the coconut.
- Bake at 176°C/350°F until golden brown.
- Allow to cool.
- Break into small pieces to use as needed.
Coconut Gelato Ingredients
Grams | Ounces | Ingredients |
---|---|---|
3000g | 95.2oz | whole milk |
150g | 5.3oz | heavy cream |
540g | 19.0oz | sugar |
60g | 2.1oz | PreGel Dextrose |
150g | 5.3oz | PreGel Nonfat Dry Milk |
150g | 5.3oz | PreGel Diamont 50 (Milk Base) |
250g | 8.8oz | 5-Star Chef Pastry Select Coconut Paste or PreGel Coconut Traditional Paste |
Method of Preparation:
- Mix all ingredients together.
- Blend with immersion blender.
- Pasteurize the mix at 85°C/185°F.
- Pour in batch freezer and freeze.
Passion Mango Gelato Ingredients
Grams | Ounces | Ingredients |
---|---|---|
3000g | 95.2oz | whole milk |
150g | 5.3oz | heavy cream |
540g | 19.0oz | sugar |
60g | 2.1oz | PreGel Dextrose |
150g | 5.3oz | PreGel Nonfat Dry Milk |
150g | 5.3oz | PreGel Diamont 50 (Milk Base) |
125g | 4.4oz | PreGel Passion Fruit Fortefrutto® |
125g | 4.4oz | PreGel Mango Fortefrutto® or 5-Star Chef Pastry Select Mango Compound |
Method of Preparation:
- Mix all ingredients together.
- Blend with immersion blender.
- Pasteurize the mix at 85°C/185°F.
- Pour in batch freezer and freeze.
Assembly:
- Freeze desired glass. Place pineapple confit in the bottom of the glass.
- Top pineapple confit with coconut crumble.
- Place one scoop of passion mango gelato in the glass.
- Top the gelato with PreGel Cocco Snack Arabeschi® (White Chocolate Coconut Crunch).
- Place one scoop of coconut gelato inside the glass.
- Drizzle PreGel Mango Topping on top of the gelato.
- Place pineapple confit on top of the PreGel Mango Topping.
- Top the pineapple confit with coconut crumble.
- Place one scoop of passion mango gelato on top of the crumble.
- Garnish with crystallized vanilla bean.