Ingredients
Belgian Waffle
- 180 gr. sparkling water
- 210 gr. whole milk heated to 60 °C
- 3 gr. instant dried yeast
- 2 large eggs, separated
- 15 gr. sugar
- 7.5 gr. pastry flour, sifted
- 90 gr. unsalted butter, melted
- as needed PreGel Apple Pie Arabeschi
- as needed PreGel Caramel Topping
- as needed cinnamon gelato
Cinnamon Gelato (Cold Process)
- 3000 gr. whole milk
- 150 gr. heavy cream
- 540 gr. sugar
- 60 gr. PreGel Dextrose (Sweetening Agent)
- 300 gr. PreGel Totalbase (Water & Milk Base – Cold Process)
- 142 gr. PreGel Cinnamon Traditional Paste
Cinnamon Gelato (Hot Process)
- 3000 gr. whole milk
- 150 gr. cream
- 540 gr. sugar
- 60 gr. PreGel Dextrose (Sweetening Agent)
- 150 gr. PreGel Diamant 50 (Milk Base – Hot Process)
- 150 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat)
- 142 gr. PreGel Cinnamon Traditional Paste
Method
Belgian Waffle
- In a large bowl combine together the sparkling water, milk, yeast, yolks and sugar.
- Sift all of the remaining dry ingredients and whisk them into the wet ingredients until smooth and homogenous.
- Add the melted butter.
- Whip the egg whites to medium firm peaks and fold into the batter.
- Cover and let it rise until doubled, about 40′.
- Cook in a pre-heated waffle iron when ready to consume.
- Garnish the waffle with PreGel Apple Pie Arabeschi, PreGel Caramel Topping and a scoop of cinnamon gelato.
Cinnamon Gelato (Cold Process)
- Combine all ingredients in a large plastic bucket.
- Mix well for 2 – 3′ using an immersion blender.
- Place in batch freezer and process according to machine’s instructions.
Cinnamon Gelato (Hot Process)
- Combine all ingredients in a large plastic bucket.
- Mix well for 2 – 3′ using an immersion blender.
- Place in Hot Process machine and process according to machine’s instructions.