Suggested Receipes with: Ice Cream Bases
Ingredients Pain Perdu 250 gr. milk 250 gr. cream 36% 125 gr. egg yolks 125 gr. sugar 15 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) as needed bread Sautéed Pineapple 50 gr. sugar 50 gr. cream 50 gr. butter 10 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 250 gr. pineapple, diced Cinnamon Gelato 1900 gr. milk 600 gr. cream 36% 400 gr. sugar 180 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat) 120 gr. inverted sugar 80 gr. glucose powder 10 gr. PreGel Neutro (Ice Cream Stabilizer) 6 gr. monosterate 100 gr. egg yolks 100 gr. PreGel Cinnamon Traditional Paste Method Pain Perdu Combine the milk, cream, sugar, yolks and PreGel Vanilla Velvet Traditional Paste (American Vanilla). Cut bread into three inch lengths and submerge in liquid mixture for 24 hours in the refrigerator. Strain bread from liquid and pan sear both ends in butter, then finish in the oven at 120 °C for 20'. Sautéed Pineapple Cook the sugar as a dry caramel in a sauté pan and deglaze with cream and butter. Add pineapple and PreGel Vanilla Velvet Traditional Paste (American Vanilla). Cook until pineapple is tender. Cinnamon Gelato Combine all ingredients and cook to 85 °C. Chill and allow to age in the refrigerator for 24 hours. Batch freeze. Assembly Place Pain Perdu on desired plate. Spoon sautéed pineapple around the bottom. Top with a quenelle of Cinnamon Gelato. Source: http://www.pregelrecipes.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 Mint Chocolate Chip Gelato - Cold Process 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) 140 gr. PreGel Mint - White Traditional Paste as desired PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) Chocolate Semifreddo 1000 gr. cream 300 gr. PreGel Happy Torte® (Neutral Frozen Mousse Base) 100 gr. PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) Mint Chocolate Chip 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) 140 gr. PreGel Mint - White Traditional Paste as desired PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) Method Mint Chocolate Chip Gelato - Cold Process Combine all ingredients except for the PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) 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. extraction, fold in the PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips). Chocolate Semifreddo Warm half the cream in the microwave and add the PreGel Cacaopat Traditional Paste (Chocolate - Unsweet), mixing until smooth. Add the remainder of the cream and PreGel Happy Torte (Neutral Frozen Mousse Base). Whip to full volume. Mint Chocolate Chip Gelato - Hot Process Combine all ingredients except for the PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) 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. During extraction, fold in the PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips). Assembly Fill a pre-made chocolate cookie pie crust with Mint Chocolate Chip Gelato. Freeze until hard and pipe Chocolate Semifreddo on top using a star tip. Keep in freezer until you are ready to serve. 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 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 as needed PreGel Hazelnut Gelato 1 bun sweet bun as needed PreGel Coffee Crunch Arabeschi (Coffee & Nut Crunches) 1 PreGel Gelato Panini Press Method Slice sweet bun in half. Spread PreGel Coffee Crunch Arabeschi® (Coffee & Nut Crunches) on the top and bottom of the inside of the sweet bun. Place a scoop of PreGel Hazelnut Gelato onto the bottom half of the sweet bun. Cover with top of sweet bun. Place in Gelato Panini Press and warm for 8". Remove from machine, slice and serve immediately. Source: http://www.pregelrecipes.com/
Ingredients 454 gr. cream cheese, room temperature 150 gr. confectioner's sugar 70 gr. PreGel Five Star Chef Pastry Gelatin Base 454 gr. heavy cream as needed PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut) as needed graham cracker crumbs Method Meanwhile combine the PreGel Textura (Mousse Base - Gelatin Replacement) with the heavy cream and whip to medium peaks. Fold the whipped cream into the cheese mixture in stages. Pipe into desired pop mold and place in the refrigertor. Allow the mixture to firm up for several hours in the refrigerator. Once they have set, place the pop sticks inside the cheesecake filling. Transfer the pops to the freezer and freeze solid before attempting to remove the pops from the mold. Remove the pops from the mold and dip into PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut). Allow the excess PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut) to drip off of the pops and then return the pops directly to the freezer to harden completely. Once the glaze has hardened, the pops can be removed from the freezer and rolled in the graham cracker crumbs. Source: http://www.pregelrecipes.com
Ingredients 1 each premade tart shells Frangipane Cream 125 gr. almond flour 12 gr. all-purpose flour 125 gr. butter, room temperature 125 gr. confectioner's sugar 75 gr. whole eggs 25 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) 50 gr. sugar 225 gr. milk 25 gr. cream 25 gr. PreGel Five Star Chef Almond Paste Cranberry Compote 320 gr. fresh cranberries 120 gr. PreGel Cristalberry Arabeschi (Cranberry) 200 gr. brown sugar 20 gr. PreGel Orange Fortefrutto 5 gr. PreGel Cinnamon Traditional Paste Method Frangipane Cream Combine the first four ingredients in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until sandy. Slowly add the eggs into the mixer bowl while it is running on low speed. Stop to scrape the bowl. Cream on medium high speed until light and fluffy and reserve for later use. Combine the PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) with the sugar in a small bowl. Hydrate the combined mixture will a small amount of the milk. Combine the remaining milk with the cream and bring to a full boil. Temper the hot liquid into the hydrated powders. Whisk to combine. Return the mixture to the stove and cook over medium heat until the mixture comes to a full boil. Remove from the heat and whisk in the PreGel Five Star Chef Almond Paste. Extend onto a sheet pan lined with a silpat. Cover with plastic wrap and allow the pastry cream to cool to room temperature. Combine the soft almond cream from the first part of the recipe with the room temperature pastry cream in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium-low speed until smooth and light. Use as needed in assembly. Cranberry Compote In a pot, place the fresh cranberries, brown sugar, PreGel Cinnamon Traditional Paste and PreGel Orange Fortefrutto. Cook until tender. Remove from heat and add the PreGel Cristalberry Arabeschi (Cranberry). Let it cool. Assembly Fill a premade tart shell about 2/3 full with Frangipane Cream. Bake at 177 °C for about 10 - 12'. When cool, top with Cranberry Compote. Source: http://www.pregelrecipes.com
Ingredients 3000 gr. hot water 920 gr. PreGel Brownie Batter Super Sprint Method Combine all ingredients. Mix well with an immersion blender for 2 - 3'. Process in soft serve machine per machine instructions. Source: http://www.pregelrecipes.com
Ingredients Cold Process - Beginner 2000 gr. whole milk 1000 gr. fresh bananas 150 gr. cream 540 gr. sugar 60 gr. PreGel Dextrose (Sweetening Agent) 300 gr. PreGel Totalbase (Water & Milk Base - Cold Process) 240 gr. PreGel Banana Fortefrutto Hot Process - Intermediate 2000 gr. whole milk 1000 gr. fresh bananas 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) 240 gr. PreGel Banana Fortefrutto Method Cold Process - Beginner 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. Hot Process - Intermediate 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