Suggested Receipes with: Tart, Tartlet, Cone & Rolled Wafers for Ice Cream
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 as desired sliced almonds as desired PreGel Passion Fruit Arabeschi (Passion Fruit with Seeds) 1 premade tart shells Frangipane Cream 125 gr. powdered sugar 125 gr. PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) 100 gr. PreGel Five Star Chef Almond Paste 250 gr. butter 250 gr. eggs 250 gr. almond flour Meringue 125 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 250 gr. water 300 gr. sugar Method Frangipane Cream In a 5 quarter mixer with a paddle, cream the butter, PreGel Five Star Chef Almond Paste, and powdered sugar. Slowly continue to add the eggs one by one until completely homogenized. Add the rest of the dry ingredients; beat until light and fluffy. Set aside for assembly. Meringue In a mixer with the whip attachment, combine the sugar and water. Whip together to dissolve sugar. Add PreGel Five Star Chef Albumissimo (Egg White Base) to mixer and whisk by hand to dissolve powder. Whip on medium-high to high speed until mixture reaches full volume. Set aside for assembly. Assembly Fill a premade tart shell with an even layer of Frangipane Cream Top with sliced almonds. Bake at 177 °C until golden brown. Allow to cool completely. Spread PreGel Passion Fruit Arabeschi (Passion Fruit with Seeds) on top of the tart. Using the Meringue, pipe a decorative border around the edge of the tart and garnish as desired. Source: http://www.pregelrecipes.com/
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 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 Tart Filling 6 each tart baking apples peeled, cored and thinly sliced 100 gr. brown sugar 20 gr. PreGel Cinnamon Traditional Paste 1 gr. ground nutmeg 1.4 gr. salt 14.3 gr. fresh lemon juice 57 gr. butter 12 - 15 each fresh sage leaves (rolled/thinly sliced) 1 each premade tart shells Crumb Topping 160 gr. all-purpose flour 120 gr. brown sugar 19 gr. PreGel Cinnamon Traditional Paste 0.6 gr. salt 115 gr. butter 0.6 gr. baking powder Method Tart Filling Heat the butter in a small saucepan over medium heat. Add about half the sage, and cook until the butter just stops fizzing with bubbles and turns a light caramel hue. Remove from heat, the butter will continue to brown after removed from heat. Let cool. Mix the apples, brown sugar, Cinnamon Traditional Paste, nutmeg, salt, lemon juice and the rest of the sage in a large bowl until well combined. Add the cooled brown butter and toss to mix throughout. Pour filling into a premade tart shell and top with crumb topping. Bake in a 190 °C oven for about 30'. Crumb Topping Place all ingredients in a mixer fitted with the paddle attachment. Mix together until the mixture forms small crumbs, do not over mix into a paste. Place in the refrigerator until ready to use. Source: http://www.pregelrecipes.com
Ingredients as desired PreGel Chocolate Topping as desired PreGel Caramel Topping as desired PreGel Pino Pinguino Salted Peanut Arabeschi Chocolate Banana Gelato (Cold Process) 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) 120 gr. PreGel Banana Fortefrutto 120 gr. PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) Chocolate Banana Gelato (Hot Process) 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) 120 gr. PreGel Banana Fortefrutto 120 gr. PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) Whipped Cream 300 gr. PreGel Happy Torte® (Neutral Frozen Mousse Base) 1000 gr. heavy cream Crepe Chips as desired frozen crepes, thawed as desired cinnamon sugar as desired butter, unsalted Caramelized Bananas as desired fresh banana (sliced) as desired demerara sugar Method Chocolate Banana 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 instructions. Use as needed in final assembly. Chocolate Banana Gelato (Hot Process) Combine all ingredients in a large plastic bucket. Mix well for 2 - 3' using an immersion blender. Place in a Hot Process machine and process according to machine's instructions. Use as needed in final assembly. Whipped Cream Combine both ingredients in a Kitchen Aid mixer with a whip attachment and whip to desired peaks. Use as needed in final assembly. Crepe Chips In a small saucepan, melt the butter. Cut the thawed crepes into triangles to resemble tortilla chips. Lightly brush with butter and sprinkle with cinnamon sugar. Bake on a parchment lined sheet tray in a 148 °C oven until crispy. Reserve in an airtight container until final assembly. Caramelized Bananas Sprinkle a small amount of the sugar on slices of fresh bananas. Caramelize the sugar using a blow torch until the sugar turns a golden caramel color. Use as needed in final assembly. Assembly Place a pile of Crepe Chips on the desired plate. Place a few scoops of Chocolate Banana Gelato on top of the chips. Squeeze a small amount of PreGel Chocolate Topping, PreGel Caramel Topping and PreGel Pino Pinguino Salted Peanut Arabeschi over the scoops of gelato. Pipe a few small rosettes of Whipped Cream on top of the chips. Garnish the nachos with a few pieces of Caramelized Banana. Source: http://www.pregelrecipes.com
Ingredients Vanilla Semifreddo 670 gr. heavy cream 200 gr. PreGel Happy Torte® (Neutral Frozen Mousse Base) 40 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) Chocolate Cookie Fudge Pie 1 each chocolate cookie pie crust 50 gr. PreGel Pino Pinguino Nero Arabeschi (Dark Chocolate) as needed Vanilla Semifreddo Method Vanilla Semifreddo Place all ingredients into the bowl of a stand mixer fitted with the whisk attachment. Whip to desired consistency. Chocolate Cookie Fudge Pie Pour into pie crust and place in freezer until set. Fill PreGel Pino Pinguino® Nero Arabeschi® (Dark Chocolate) remaining pie crust and decorate with the Vanilla Semifreddo. Source: http://www.pregelrecipes.com
Ingredients 1000 gr. PreGel Five Star Chef Pronto Flamenco 230 gr. water 500 gr. eggs Method Carefully whip the powder, water, and eggs in a planetary mixer at medium-low speed for 3 minutes. Pour the batter into the previously buttered mold. Bake for about 20' at 165 °C. Source: http://www.pregelrecipes.com
Ingredients 300 gr. toasted pistachios 150 gr. dried cranberries 200 gr. butter 200 gr. sugar 700 gr. PreGel Five Star Chef Pronto Flamenco (Sponge Cake) 2 gr. lemon zest 10 gr. salt 200 gr. eggs Method Cream together the sugar, salt, zest, and butter. Add eggs one at a time until incorporated. Add PreGel Five Star Chef Pronto Flamenco and paddle until smooth. Mix in pistachios and cranberries. Let rest in cooler for at least an hour. Roll out 400 grams pieces in plastic wrap to desired length (1/2 sheet pan is a good length) Freeze until firm. Bake at 177 °C for 18'. Let cool then cut to desired shape. Re-bake at 177 °C for 5 - 10' or to desired crispness. Source: http://www.pregelrecipes.com
Ingredients PreGel Five Star Chef Pâte à Glacer Noir (Dark Chocolate Flavored Coating) 300 gr. PreGel Brownie Brittle Arabeschi as needed doughnuts Method In a bowl, melt PreGel Five Star Chef Pâte à Glacer Noir (Dark Chocolate Flavored Coating). Add PreGel Brownie Brittle Arabeschi and mix well. While warm, dip or glaze donuts. Source: http://www.pregelrecipes.com