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
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.
PreGel Favorites: Fall & Winter Flavors
Welcome back to the second installment of What We Are Loving at PreGel Right Now! We are so excited about some of our fall and winter products coming out and hope you are too. This time of year is always filled with nostalgia so planning product launches is always a favorite of the staff. We… Read more »
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 » Our staff at PreGel AMERICA is very knowledgeable about the products we carry. It’s our job to taste them, try them in applications and determine if our customer base (you!) would be interested. Recently, it occurred to me why aren’t we sharing these experiences and the excitement of what we are loving with our customers…. Read more » Whether you taste it as a revitalizing toothpaste and mouthwash upon waking or as refreshing gum or candy after a midday lunch, mint, botanically known as Menthe, is an alluring perennial herb that grows in temperate parts of the world. And, according to Greek legend, this tempting characteristic of allure is how the mint herb… 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 » PreGel AMERICA is excited to offer Brownie Batter Super Sprint, a powdered mix to create gelato or soft serve. Waffle bowls, cups and cones are the newest ways to enjoy fresh brownie batter with this new frozen dessert innovation. Brownie Batter Super Sprint is user-friendly for experienced and novice dessert makers. The simple recipe offers… Read more » 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 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 Mix all ingredients together. Blend with immersion blender Pasteurize the mix at 85°C/185°F. Pour in batch freezer and freeze. DIRECTIONS Preheat waffle cone maker. Whisk together egg and egg white; whisk in sugar and beat until sugar has dissolved and egg mixture is frothy—about 1 minute. Add flour and whisk until completely incorporated and… Read more » DIRECTIONS Combine all ingredients. Mix well for 2-3 minutes. Place in machine and follow the machine instructions. 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 » 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: 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: 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 » PreGel AMERICA is thrilled to announce the unveiling of their new recipe database on the company’s existing Web site www.pregelamerica.com. Launched Spring 2010, the recipe database contains hundreds of recipes for gelato, sorbetto, Tenero (soft serve) and pastry. Highlighting recipes created by PreGel’s Corporate Pastry Chef Frederic Monti along with the PreGel Training Center team… Read more » Recipes by Frederic Monti, Photos by Jeannette Pantani Whether you call them suckers, pops, lollys or lollipops, one thing is for sure – candy on a stick is a neat treat! While we all know that kids love candy, it may come as a surprise that 75 percent of adults in the United States reportedly… Read more » 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 »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
PreGel Favorites: What We Are Loving at PreGel Right Now
What’s Blooming: Mint: Nature’s Nurturing Herb
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™
Tree Talk: PreGel AMERICA Introduces a Brand New Way to Enjoy Brownie Batter
Recipe: Pancake Gelato
Recipe: Classic “Shirley Temple” Sorbetto
Branching Out: Nostalgic Ice Cream Novelties
Recipe: Mango-Green Tea Tenero
Recipes: Tropical Sundae
Branching Out: Rice Pudding
Recipes: Raspberry Lemonade Tenero
Recipes: Avocado Gelato
Branching Out: Tuxedos: A Truly Formal Dessert
Branching Out: Rosemary Olive Oil Macaroons
Tree Talk: PreGel AMERICA Web Site Unveils New Recipe Database
What’s Blooming: Pop Art: Get a Grip on Portable Profits
Branching Out: Spruce Up Hot Chocolate Sales with Seasonal Marshmallows
