Recipes: Tropical Sundae

Method of Preparation:

1. Bring sugar and water to a boil.
2. Stir in pineapple.
3. Cook until pineapple is transparent and tender; add 5-Star Chef Pastry Select Vanilla Compound or Vanilla Purissima Bean Traditional Paste

Method of Preparation:

1. In a sauce pot, melt the butter and glucose. Whisk in the sugar and pectin, and cook, whisking continually, for two minutes.
2. Stir in the coconut.
3. Bake at 176°C/350°F until golden brown.
4. Allow to cool.
5. Break into small pieces to use as needed.

Method of Preparation:

1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.

Method of Preparation:

1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.

Assembly:

1. Freeze desired glass. Place pineapple confit in the bottom of the glass.
2. Top pineapple confit with coconut crumble.
3. Place one scoop of passion mango gelato in the glass.
4. Top the gelato with PreGel Cocco Snack Arabeschi® (White Chocolate Coconut Crunch).
5. Place one scoop of coconut gelato inside the glass.
6. Drizzle PreGel Mango Topping on top of the gelato.
7. Place pineapple confit on top of the PreGel Mango Topping.
8. Top the pineapple confit with coconut crumble.
9. Place one scoop of passion mango gelato on top of the crumble.
10. Garnish with crystallized vanilla bean.