Featured Recipes from Issue 22

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Below, you will find the tasty recipes featured in Issue 22. Click on the images to view them in our recipe database. Peach Tea Melba Soft Serve Create this recipe using: Peach Tea Super Sprint, Raspberry Super Sprint (With Pieces)   Raspberry-Lemon Basil Mocktail Create this recipe using: PreGel Lemon Basil Sorbetto   Salted Peanut… Read more »

Featured Recipes from Issue 21

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Below, you will find the tasty recipes featured in Issue 20. Click on the images to view them in our recipe database. Jordan Almond Gelato Create this recipe using: PreGel Diamant 50,  PreGel Nonfat Dry Milk, PreGel Roasted Almond Traditional Paste , PreGel Coriandolina® – Lemon, PreGel Coriandolina® – Strawberry Green Machine Soft Serve Create… Read more »

Featured Recipes from Issue 20

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Below, you will find the tasty recipes featured in Issue 20. Click on the images to view them in our recipe database.   Chocoflan Gelato Create this delicious gelato flavor using PreGel 5-Star Chef Pastry SelectTMTortino al Cioccolato (Molten Chocolate Cake Base), PreGel Pannacotta Traditional Paste (Cooked Cream), PreGel Caramel Traditional Paste, PreGel Totalbase® (Water & Milk Base – Cold… Read more »

What’s Blooming: 5-Ways: Mascarpone Powdered Flavor

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Mascarpone Powdered Flavor A powdered flavoring that offers the classic taste of sweet, Italian cream cheese. Ingredients: Method of Preparation: 1. Combine all ingredients except PreGel Coriandolina® – Coffee 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… Read more »

Recipes: Snickerdoodle Gelato

Snicker Doodle Gelato

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 »

Recipes: Coffee Sundae

Coffee Sundae

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 »

Recipes: Cherry Cola Gelato

Cherry Cola Gelato

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 »

Recipes: Vanilla Latte Frozen Yogurt

Vanilla Latte Frozen Yogurt

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 »

Recipes: Vanilla Orange Gelato

Vanilla Orange Gelato

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 »

Recipes: Coconut Basil Gelato

Coconut Basil Gelato

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 »

Recipes: Banana Thyme Sorbetto

Banana Thyme Sorbetto

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 »

Recipes: Strawberry Guava Sorbetto

Strawberry Guava Sorbetto

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.

Recipes: Peanut Butter & Jelly Fro Yo

Peanut Butter Jelly Fro Yo

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: Peppermint Hot Chocolate

Peppermint Hot Chocolate

                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.

Recipes: White Chocolate Snowball

White Chocolate Snowballs

  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.

Branching Out: Spruce Up Hot Chocolate Sales with Seasonal Marshmallows

Marshmallows

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 »

Recipes: Peach Bellini Sorbetto

Peach Bellini Sorbetto

  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 »

Recipes: Rocky Road Gelato

Rocky Road Gelato

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 »

Recipes: Banana Cream Pie Gelato

Banana Cream Pie Gelato

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.

Recipes: Strawberry Shortcake Gelato

Strawberry Shortcake Gelato

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 »

Recipes: Coffee Biscotto Gelato

Coffee Biscotto Gelato

Directions: Mix the sugar and PreGel Diamant 50 (Milk Base) together. Add whole milk and cream. Add PreGel Coffee Costa d’Oro Traditional Paste (Espresso) and PreGel Biscotto Traditional Paste (Cookie). Mix with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freeze. Fold in PreGel Biscotto Arabeschi® (Chocolate &… Read more »

Recipes: Mint Chocolate Crisp Gelato

Mint Chocolate Crisp Gelato

Directions: Mix the sugarand PreGel Diamant 50 (Milk Base) together. Add whole milk. Add PreGel Mint- White Traditional Paste. Mix with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Fold in PreGel Biscotto Arabeschi® (Chocolate & Cookie) during exaction and/or drizzle on top.

Branching Out: Thinking Outside the Dish Decadent 3-Layer Chocolate Cake

Decadent 3 Layer Chocolate Cake

Thinking outside of the box is a defining characteristic of PreGel. We are constantly seeking and developing new niches for our products, acknowledging that the ingredients are common to many diverse culinary applications. With this in mind, we invite you to think beyond the gelato dish, and expand your horizons with our innovative recipes! Decadent… Read more »