Suggested Receipes with: Desserts & Sorbet Mixes
Ingredients 135 gr. PreGel 5-Star Chef Pastry Select Pronto Crema Tiramisù (Italian Cake Base) 125 gr. milk 375 gr. heavy cream as desired PreGel Cacao Togo (Cocoa Powder) Method Whip together all ingredients in a mixer on medium-high speed to obtain a fluffy, aerated mixture. Pipe into desired molds, cake rings or cups and refrigerate. Dust with PreGel Cacao Togo (Cocoa Powder) as desired. Source: http://www.pregelrecipes.com/
Ingredients Suzette Butter 120 gr. butter #1 240 gr. sugar 480 gr. orange juice 48 gr. lemon juice 60 gr. orange liquor 60 gr. PreGel Orange Fortefrutto 120 gr. butter #2 Orange Sorbetto 2100 gr. orange juice 1000 gr. water 550 gr. sugar 100 gr. PreGel Dextrose (Sweetening Agent) 140 gr. PreGel Fruttosa (Water & Milk Base - Hot/Cold Process) 100 gr. PreGel Orange Fortefrutto 20 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) 10 gr. lemon juice 40 gr. PreGel Fibraplus (Fiber Base Texturizer) Method Suzette Butter In a saucepan, cook butter #1 and sugar until it turns a light caramel color. Deglaze with orange and lemon juice, then bring to a simmer, and reduce to 1/3 of its volume. Add the orange liquor and the PreGel Orange Fortefrutto. Whisk in butter #2. Use immediately, or store in refrigerator. Orange Sorbetto Combine all ingredients in a large plastic bucket. Mix well for 2-3 minutes using an immersion blender. If using Hot Process, cook to 85 °C. Place in batch freezer and process according to machine instructions. Assembly Place some Suzette Butter in a frying pan, and melt until hot. Fold crepes into triangles (quarters or eighths, depending on desired size). Place folded crepes in hot Suzette Butter and sauté until warmed through; and completely coated with the butter. Place on desired serving platter and serve immediately with a scoop of Orange Sorbetto. Source: http://www.pregelrecipes.com/
Ingredients as desired any flavor of PreGel gelato or sorbetto 1 each PreGel Mold Method Pipe gelato into desired PreGel Mold (Turtle, Rose Leaf, Gerber Daisy Flower, Porcupine, Pino Pinguino, Spring Cake or Baby Dinosaur). Immediately place in blast freezer. For multi-layer mold, pipe next layer of gelato. Immediately place in blast freezer. Repeat as necessary.
Ingredients Rose Sorbetto 480 gr. PreGel Base Allegra (Alcoholic Base - Hot/Cold Process) 450 gr. sugar 450 gr. strawberries 1500 gr. water 750 gr. Rose Wine 50 gr. PreGel Strawberry Fortefrutto Frose 480 gr. PreGel Base Allegra (Alcoholic Base - Hot/Cold Process) 450 gr. sugar 450 gr. strawberries 1750 gr. water 1000 gr. Rose Wine 50 gr. PreGel Strawberry Fortefrutto Method Rose Sorbetto Mix all ingredients together. Blend with immersion blender. Pour in batch freezer and freeze. Frose Mix all ingredients together. Blend with immersion blender. Pour in batch freezer and freeze. Source: http://www.pregelrecipes.com/
Ingredients Red Velvet Gelato 2500 gr. whole milk 1 bag PreGel Red Velvet Super Sprint Red Velvet Milkshake 125 gr. raw sugar 88 gr. whole milk 100 gr. heavy cream Vanilla Whipped Cream 60 gr. PreGel Five Star Chef Pannasú (Powdered Cream Stabilizer) 1000 gr. heavy cream 30 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) Method Red Velvet Gelato Combine all ingredients except candy bars in a large bucket. Mix well for 2 - 3' using an immersion blender. Place in gelato batch freezer and process according to manufacturer’s instructions. Vanilla Whipped Cream Place all ingredients into a metal cup and mix using a milkshake mixer until desired consistency is reached. Red Velvet Milkshake Mix together the heavy cream and PreGel Five Star Chef Pannasú (Powdered Cream Stabilizer) until free of lumps. Continue to whip to medium to stiff peaks. Pipe as desired. Source: http://www.pregelrecipes.com/
Ingredients A gosto PreGel Krocco Peanut Arabeschi (Peanut Cereal Crunch) A gosto PreGel Fragolissima Arabeschi (Whole Strawberries) A gosto powdered sugar A gosto fresh strawberries Vanilla Cake 213 gr. all-purpose flour 198 gr. sugar 7 gr. baking powder 4 gr. salt 113 gr. butter, room temperature 113 gr. sour cream, room temperature 50 gr. whole eggs 36 gr. egg yolks 20 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) Strawberry Buttercream 125 gr. egg whites 250 gr. sugar 85 gr. water 375 gr. butter 80 gr. PreGel Strawberry Fortefrutto Method Vanilla Cake Preheat oven to 176 °C. Butter and flour a 15 cm cake pan. Sift all of the dry ingredients together. Combine all of the liquid ingredients. Add the liquid ingredients to the dry ingredients in the bowl of a mixer and beat with a paddle on medium speed just until combined, about 30". Pour batter into prepared pan and bake for 25 - 30'. Allow cake to cool slightly and remove from pan. When cake is cool, trim the top and cut cake into 3 equal layers. Strawberry Buttercream In a mixing bowl fitted with a whip attachment, add egg whites. Place sugar and water in a pot on the stove and cook to 118 °C. Very slowly add hot sugar to egg whites while whipping on medium-high speed. In a separate bowl, soften butter in a mixer using a paddle. Add PreGel Strawberry Fortefrutto. Add butter to meringue in small additions while mixing on low speed. Mix until evenly incorporated; use as needed in final assembly. Assembly Pipe a small amount of Strawberry Buttercream on a cake board and place a layer of Vanilla Cake on top. Spread a thick layer of PreGel Krocco Peanut Arabeschi (Peanut Cereal Crunch) on top of the cake. Pipe a layer of Strawberry Buttercream and cover with the second layer of Vanilla Cake. Spread a thick layer of PreGel Fragolissima Arabeschi (Whole Strawberries) on top of the cake. Pipe a layer of Strawberry Buttercream and cover with the final layer of Vanilla Cake. Dust the top of the cake with snow sugar or powdered sugar and garnish with fresh strawberries. Source: http://www.pregelrecipes.com/
Ingredients as needed pulled sugar ribbon as needed Borage flowers from The Chef's Garden Chocolate Fondant Cream 250 gr. water 100 gr. glucose DE40 400 gr. heavy cream, 38% fat 400 gr. PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture) Milk Chocolate Gelato 3000 gr. whole milk 150 gr. heavy cream, 38% fat 540 gr. sugar 60 gr. PreGel Dextrose (Sweetening Agent) 300 gr. PreGel Totalbase (Water & Milk Base - Cold Process) 200 gr. white chocolate, melted 200 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) 40 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) Crispy Chocolate Cake 130 gr. egg whites 80 gr. egg yolks 80 gr. sugar 20 gr. all-purpose flour 1.6 gr. baking powder 150 gr. PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture) - CET720 25 gr. vegetable oil 50 gr. heavy cream, 38% fat 1 gr. salt Warm Chocolate Foam 500 gr. skim milk 4 gr. PreGel Five Star Chef Pastry Gelatin Base 24 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 200 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) Chocolate Crumble 100 gr. butter 100 gr. granulated sugar 70 gr. all-purpose flour 30 gr. PreGel Cacao Togo (Cocoa Powder) 100 gr. almond flour 1.5 gr. fleur de sel Cocoa Nib Powder 120 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) 80 gr. tapioca maltodextrin 50 gr. roasted cocoa nibs Milk Chocolate Pudding 50 gr. PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture) 150 gr. heavy cream, 38% fat 250 gr. whole milk 63 gr. sugar 25 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) 25 gr. egg yolks Chocolate Sauce 200 gr. whole milk 50 gr. glucose DE40 190 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) Method Chocolate Fondant Cream In a medium saucepan, combine together the water, glucose and cream and bring to a boil. Pour over the chocolate pistols and homogenize with an immersion blender. Pour into a container and cool over an ice bath. Use as needed in final assembly. Milk Chocolate Gelato Combine all ingredients in a large plastic bucket. Mix well for 2 - 3' using an immersion blender. Allow to age overnight in a refrigerator or place immediately into batch freezer and process according to machine instructions. Use as needed in final assembly. Crispy Chocolate Cake Combine all of the ingredients in a blender and puree until smooth. Strain the mix through a chinois. Place into an iSi foam canister and charge with three N2O cartridges. Expel the mixture into a Styrofoam cup punched with holes filling it only about half way. Microwave for approximately 55". Remove from microwave and place directly into a freezer to cool slightly. Unmold from the cup once cooled and tear into random sized pieces. Place the pieces into a dehydrator and dehydrate until crispy. Use as needed in final assembly. Warm Chocolate Foam In a small saucepan, bring the milk to a boil while stirring constantly. Pour over the chocolate and blend with an immersion blender until homogenized and smooth. Place the ganache into a blender and shear the PreGel Five Star Chef Pastry Gelatin Base and PreGel Five Star Chef Albumissimo (Egg White Base) into the mixture until just blended. Pour the warm liquid directly into an iSi Thermo Whip and charge with two N2O cartridges. Reserve in a warm water bath until ready to expel. Use as needed in final assembly. Chocolate Crumble Place butter, sugar, flour, sifted PreGel Cacao Togo (Cocoa Powder), almond flour and fleur de sel in a 5qt mixer with a paddle and mix at a low speed slowly building to medium speed make sure not to over mix. Finish mixing by hand creating a smooth dough. Place in the refrigerator until firm. Using a cheese grater crumble the dough and bake on a parchment lined sheet tray at 163 °C. Once cool, reserve in an airtight container. Use as needed in final assembly. Cocoa Nib Powder Place all of the ingredients in a food processor and blend until a powder consistency is reached. Reserve in an airtight container with desiccant packs. Use as needed in final assembly. Milk Chocolate Pudding In a small saucepan, combine together the PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture), cream, milk and sugar, whisking constantly. Bring to a boil over medium-high heat. In a medium sized bowl, whisk together the PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) and egg yolks. While whisking, pour the boiling liquid over the mixture in the bowl and mix until completely homogenous. Pour the mixture back into the pot and whisk constantly over medium-high heat and bring to a boil. Once at a boil, immediately pour the pastry cream out onto a plastic wrap lined sheet tray. Cover with plastic wrap and cool immediately in the refrigerator. Once the pastry cream has completely cooled, place into a bowl and stir until smooth. Place in a squeeze bottle and reserve under refrigeration. Use as needed in final assembly. Chocolate Sauce In a small saucepan, combine the milk and glucose and bring to a boil. Remove from heat and gradually pour over PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture), stirring to combine. Place into a container and cool over an ice bath. Reserve in the refrigerator and use as needed in final assembly. Assembly Using a small brush, paint a line with the Chocolate Sauce on the desired plate. In a piping bag with a St. Honore Tip, pipe an organic shaped line across the plate with the Chocolate Fondant Cream. Place a few small mounds of Chocolate Crumble and the Cocoa Nib Powder around the plate. Place a few small pieces of the Crispy Chocolate Cake on the dessert. In a squeeze bottle, squeeze the Milk Chocolate Pudding into small dots around the plate. Using a quenelle spoon, place a quenelle of the Milk Chocolate Gelato on a small mound of the Chocolate Crumble. Using an iSi® gun filled with the Warm Chocolate Foam, expel a large mound in the center of the plate. Place a very thin, pulled sugar ribbon on the dessert. Garnish with Borage Flowers from The Chef’s Garden and serve immediately. Source: http://www.pregelrecipes.com/
Ingredients 400 gr. warm water 300 gr. PreGel 5-Star Chef Pastry Select Chocolate Souffle as needed PreGel Forest Berries Topping (Bilberries, Raspberries & Black Currants) Method Preheat oven to 196 °C. Butter and sugar desired ramekins for baking. Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed for 30" to dissolve the powder. Mix on high speed for 4'. Pipe mixture into ramekins and bake for 8 - 10'. Top with PreGel Forest Berries Topping (Bilberries, Raspberries & Black Currants) and serve immediately. Source: http://www.pregelrecipes.com/
Ingredients Pancakes and Maple Syrup Fried Ice Cream Rounded scoop PreGel Pancakes & Maple Syrup Super Sprint 3 eggs 50 gr. milk as needed bread crumbs 6 very thin slices PreGel Five Star Chef Pronto Flamenco (Sponge Cake) Gluten-free Sponge 500 gr. PreGel Five Star Chef Pronto Flamenco (Sponge Cake) 50 gr. water 320 gr. eggs Pancakes and Maple Syrup Ice Cream 2000 gr. whole milk 500 gr. cream 920 gr. PreGel Pancakes & Maple Syrup Super Sprint Method Pancakes and Maple Syrup Fried Ice Cream Blast freeze scoop of Pancakes and Maple Syrup Ice Cream until frozen solid. Wrap slices of cake around ice cream pressing firmly to seal. Freeze solid again in blast freezer. Dip in egg wash mad of eggs and milk then roll in bread crumbs, pressing firmly. Refreeze until ready to fry. Heat oil in fryer or in a pot to 204 °C. Drop ice cream into oil and continuously move until all sides are golden brown. This should not take more than 1 - 2'. Serve immediately. Gluten-free Sponge Mix all ingredients in stand mixer with paddle attachment on high speed for 2 - 3'. Spread into cake mold. Bake at 220 °C for 15 - 20' or until done. Allow to cool completely at room temperature. Freeze. Pancakes and Maple Syrup Ice Cream Combine all ingredients and mix well with an immersion blender. Use as needed in soft serve machine. Source: http://www.pregelrecipes.com/
Ingredients Cold Process - Beginner 3000 gr. whole milk 150 gr. cream 540 gr. sugar 60 gr. PreGel Dextrose (Sweetening Agent) 300 gr. PreGel Totalbase (Water & Milk Base - Cold Process) 150 gr. PreGel Ovissimo (Pasteurized Egg Yolks) 400 gr. pancakes as needed silver dollar pancakes as desired syrup Hot Process - Intermediate 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) 150 gr. PreGel Ovissimo (Pasteurized Egg Yolks) 400 gr. pancakes as needed silver dollar pancakes Method Cold Process - Beginner Combine all ingredients except the silver dollar pancakes and syrup 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. Garnish the extracted gelato with the silver dollar pancakes and syrup. Hot Process - Intermediate Combine all ingredients except the silver dollar pancakes 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. Garnish the extracted gelato with the silver dollar pancakes. Source: http://www.pregelrecipes.com/