Suggested Receipes with: Ice Creams & Coatings
Ingredients cream , optional, to serve custard , optional, to serve Pastry 500 gr. plain flour, plus extra for dusting 100 gr. icing sugar 250 gr. unsalted butter, chilled and cut into cubes 2 large free-range eggs 1 splash milk Filling 10 Granny Smith apples , peeled, cored and halved, 3 sliced 2 oranges , juice and zest of 7 heaped tablespoons caster sugar 400 gr. huckleberries or blueberries 1 heaped tablespoon plain flour 1 large free-range egg , beaten 1 small handful demerara sugar good-quality vanilla ice cream , optional, to serve Method You can make your pastry by hand, or simply pulse all the ingredients in a food processor. If making by hand, sieve the flour, icing sugar and a pinch of sea salt from a height into a large mixing bowl. Use your fingertips to gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs. Transfer a handful of this mixture to a separate bowl, rub it between your fingers to get larger crumbs, then put aside. Add the eggs and milk to the main mixture and gently work it together until you have a ball of pastry dough. Don’t work it too much at this stage, you want to keep it crumbly and short. Sprinkle a little flour over the pastry, then wrap it in cling film and pop it into the fridge to rest for 1 hour. Meanwhile Put the apples into a large pan with the zest and juice of 1 orange, a splash of water and 5 tablespoons of caster sugar. Cover the pan and simmer on a medium heat for 10 minutes, until the apples have softened but still hold their shape. Remove from the heat and leave to cool. Scrunch a handful of berries in a bowl with the remaining caster sugar and the zest and juice of your remaining orange. Add the rest of the berries. Toss the cooled apples and their juices in a large bowl with the berries and the flour, then put aside. Preheat your oven to 180 ºC. Take your ball of pastry out of the fridge and let it come up to room temperature. Get yourself a pie dish around 28 cm in diameter. Flour a clean surface and a rolling pin. Cut off a third of your pastry and put that piece to one side. Roll the rest into a circle just over 0.5cm thick, dusting with flour as you go. Roll the circle of pastry up over your rolling pin, then gently unroll it over the pie dish. Push it into the sides, letting any excess pastry hang over the edge. Tip in the fruit filling and brush all around the edge of the pastry with some of the beaten egg. Roll out the smaller ball of pastry about 0.5cm thick and use your rolling pin to lay it over the top of the pie. Brush it all over with more beaten egg, reserving a little. Sprinkle over the reserved crumble mixture and the demerara sugar. Fold the scruffy edges of pastry hanging over the sides back over the pie, sealing the edge by twisting or crimping it as you like. Brush these folded edges with your remaining beaten egg. Using a small, sharp knife, cut a cross into the middle of the pie. Place on the bottom of the oven and bake for 45 - 55', until golden and beautiful. Source: https://www.jamieoliver.com/
Ingredients 200 gr. fresh berries juice of ½ a lemon Optional edible flowers Sponge 3 large free-range eggs 100 gr. golden caster sugar , plus extra for sprinkling 75 g plain flour a few knobs of butter , for greasing 1 heaped teaspoon cocoa powder Filling 1 lt of good-quality ice cream, vanilla and chocolate 300 gr. good-quality strawberry or raspberry jam 1 Crunchie or Dime bar or a bag of Maltesers , bashed up Method Preheat the oven to 180 °C. Move the ice cream to the fridge so it starts to soften. Crack the eggs into a mixing bowl, add the sugar, and whisk until pale, fluffy and at least doubled in size. Once it’s looking good, sift in the flour and slowly fold it through with a spatula. Grease a baking tray with butter, then line it with greaseproof paper and grease that too. Spoon half your sponge batter on to the tray, then sift the cocoa powder into the remaining batter and fold it in. Spoon the chocolatey sponge into the gaps on the tray, and use the spoon to drag it through the white sponge in S-shapes and circles until it looks beautiful and marbled, make sure there are no gaps. Place the tray on the middle shelf of the oven and bake for 12 - 15', or until cooked through. Grease another large sheet of greaseproof paper with butter and sprinkle over a few good pinches of sugar. Take the sponge out of the oven and confidently flip it over on to the paper. Peel and discard the top piece of paper, then, while the sponge is still warm and flexible, loosely roll it up into a long sausage, including the paper, and leave it to cool for around 20'. Once cooled Gently unroll the sponge and spread over half of the jam. Take big dessert spoons of your soft ice cream and randomly distribute them over the sponge, leaving the last 5 or 6 cm at one end free of filling so that it creates a seal when you roll it up. Dollop over teaspoons of the remaining jam, then sprinkle your bashed-up chocolate bar all over. Use a spatula to smear everything into a fairly smooth dense layer. Confidently, start rolling the sponge up again, making sure there's no paper inside it. If the filling starts to slip out, just push it back in. Twisting the ends and squeezing it into a long, fairly even ice-cream sausage. Pop it into the freezer for 3 hours, and take it out around 5 - 10' before you want to use it so it thaws enough to slice. Unwrap your arctic roll, take a slice out of each end to expose the frozen insides. Serve with fresh summer fruits tossed in lemon juice and a pinch of sugar, or any edible flowers if you have them. Source: https://www.jamieoliver.com/
Ingredients 300 gr. strawberries, hulled and halved 300 gr. raspberries 1 orange 1/2 vanilla pod , the seeds of 30 gr. sugar 1 tsp cornflour ice cream , to serve For the crumble 100 gr. sugar 100 gr. buckwheat flour 100 gr. ground almonds 100 gr. butter, cold and diced Method Preheat the oven to 180 °C. Toss the berries, orange zest and a squeeze of juice, vanilla seeds, sugar and cornflour in a large bowl. Spoon into small, ovenproof dishes. For the crumble, mix sugar, buckwheat and ground almonds in a bowl. Use your fingers to rub in the butter, until large crumbs form. Sprinkle the fruit with the crumble and bake for 30'. Serve with ice cream. Source: https://www.jamieoliver.com/
Ingredients 1 pan PreGel Vanilla Gelato 1 box waffle cookies as desired rainbow sprinkles Method Scoop PreGel Vanilla Gelato in between two waffle cookies. Roll the sides in rainbow sprinkles. Freeze until firm. Serve when ready. Source: http://www.pregelrecipes.com/
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. Source: http://www.pregelrecipes.com/
Ingredients Black Currant Sorbetto 2500 gr. water 250 gr. PreGel Black Currant Fortefrutto 10 gr. fresh lemon juice 650 gr. sugar 100 gr. PreGel Dextrose (Sweetening Agent) 140 gr. PreGel Fruttosa Milk Free (Water Base) 15 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) Frozen Pops as needed PreGel White Chocolate smART Glaze as needed Chef Rubber Food Color Method Black Currant Sorbetto Mix all ingredients together. Blend with immersion blender. Let the mix age and hydrate for 30', or pour the mix in the pasteurizer and cook to 65 °C, optional for Hot Process. Let the mix age and hydrate for 30', or pour the mix in the pasteurizer and cook to 65 °C, optional for Hot Process. Pour in batch freezer and freeze. Frozen Pops Pipe Black Currant Sorbetto into desired pop mold, insert stick, freeze completely. Remove pop from mold and store frozen until ready to glaze. Divide PreGel White Chocolate smART Glaze into different bowls and color as desired with Chef Rubber - Powdered Color Black (stir well). Pour different color glazes over. Source: http://www.pregelrecipes.com/
Ingredients Chocolate Lavender Gelato 2500 gr. whole milk 20 gr. dry lavender flowers 1 bag PreGel Chocolate Super Sprint 10 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) Frozen Pops as desired Chocolate Lavender Gelato as desired PreGel Coriandolina Coating - White Chocolate 1 each PreGel Frozen Pop Mold - Tango Method Chocolate Lavender Gelato Combine the milk and the lavender flowers and bring to a simmer. Cover the pot and steep for 30'. Strain out the lavender flower and discard. Mix the infused milk with the remaining ingredients and mix well for 2 - 3' using an immersion blender. Place in a batch freezer and process according to the manufacturer's instructions. Frozen Pops Place PreGel Frozen Pop Mold - Tango into the blast freezer on a pan and allow to freeze for 15 minutes. Fill a piping bag with the Chocolate Lavender Gelato. Remove the mold from the blast freezer. Fill the mold with the Chocolate Lavender Gelato. Insert the wooden sticks into the mold, and then clean the mold with an offset spatula. Return the mold to the blast freezer and allow the pops to harden for at least one hour. Once the frozen pops have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper. Melt the PreGel Coriandolina Coating - White Chocolate to 30 °C. Remove the frozen pops from the holding cabinet and dip into the PreGel Coriandolina Coating - White Chocolate. Return them to the frozen sheet tray. Return the pops to the holding cabinet for 15' to fully set. Place the frozen pops in display case and serve.
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 as desired PreGel Mou Topping (Creamy Caramel) as needed brown sugar as needed butter Pizza Dough 214 gr. warm water 14 gr. active dry yeast 8 gr. honey 12 gr. vegetable oil 400 gr. all-purpose flour 6 gr. salt Cinnamon Cream 550 gr. heavy cream 60 gr. PreGel Cinnamon Traditional Paste Candied Pecans 200 gr. chopped pecans 20 gr. sugar 20 gr. water Method Pizza Dough In a bowl, combine water, yeast, honey and oil, stirring to combine. Let sit about 5' until it becomes foamy. Add 200 grams of flour and all of the salt, mixing by hand until smooth. Continue adding the flour, a little at a time, until the dough is smooth, but still slightly sticky. Depending on your conditions, you may not use all of the flour. Knead the dough for 3 - 5'. Place the dough in a bowl and allow to rise until it has doubled in size, about an hour. Cinnamon Cream Combine ingredients in a pot, bring to a boil and continue to cook until reduced by half. Candied Pecans Boil water and sugar. Add pecans and toss lightly. Spread on a sheetpan and bake in a 160 °C oven for about 8 - 10' Final Assembly Shape pizza dough into desired shape and size. Once dough is shaped, allow it to rise again for about an hour. Top dough with some small pieces of butter, and sprinkle with brown sugar. Bake in an oven at 190 °C for a few minutes until the dough starts to rise. Remove from the oven and press down the dough in the middle of the pizza to create the outer "crust". Cover the top of the pizza with a thin layer of the Cinnamon Cream. Return to oven and finish baking. As soon as the pizza comes out of the oven, top it with the Candied Pecans and the PreGel Mou Topping (Creamy Caramel). Source: http://www.pregelrecipes.com/
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. Source: http://www.pregelrecipes.com/