Ingredients
- as needed PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut)
- as needed PreGel Coriandolina Coatings
Waffle Cone
- 1 whole egg
- 1 egg white
- 115 gr. sugar
- 28 gr. butter
- 100 gr. all-purpose flour
- 1 gr. salt
- 15 – 30 gr. PreGel Traditional Paste or Fortefrutto
Fior di Latte Gelato
- 3000 gr. whole milk
- 150 gr. heavy cream
- 60 gr. PreGel Piucremoso (Cream Base Texturizer)
- 540 gr. sugar
- 60 gr. PreGel Dextrose (Sweetening Agent)
- 150 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat)
- 150 gr. PreGel Diamant 50 (Milk Base – Hot Process)
Method
Waffle Cone
- 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 no lumps remain.
- Add butter and stir until incorporated.
- Stir in desired flavoring.
- Spoon about 2 tablespoons of batter onto waffle cone maker, and cook according to directions of waffle cone maker.
- Remove from the iron and form into the shape of a taco shell. Allow to cool.
Fior di Latte Gelato
- Mix all ingredients together.
- Blend with immersion blender.
- Pasteurize the mix at 85 °C.
- Pour in batch freezer and freeze.
Assembly
- Fill the waffle cone half full with the Fior di Latte gelato with the help of a piping bag fitted with a star tip.
- Drizzle PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut) into the center of the gelato.
- Pipe more Fior di Latte gelato to fill the waffle cone completely, piping a decorative border along the outside.
- Place in the blast freezer for 10′ to harden.
- Transfer to the holding cabinet for 10 minutes.
- Melt desired PreGel Coriandolina Coatings in the microwave to 30 °C.
- Dip the frozen ice cream into desired PreGel Coriandolina
- Coatings. Allow excess to drip off, then immediately garnish with desired toppings before the coating hardens.
- Place in the holding cabinet for at least 10′.
- Use as desired.