Suggested Receipes with: Ice Creams & Beverages Syrup
Ingredients 300 ml almond milk 1 teaspoon vanilla extract 75 gr. blanched almonds 100 gr. buckwheat flour 100 gr. rice flour 2 level teaspoons baking powder 1 ripe banana olive oil 350 gr. seasonal berries , such as strawberries, blackberries, raspberries, blueberries 1 sprig of fresh rosemary maple syrup 4 tablespoons Greek yoghurt, optional Method Pour the milk into a blender with the vanilla extract, almonds, flours and baking powder. Peel and add the banana, then blitz until smooth. Place a large non-stick frying pan on a medium heat. Once hot, for each portion of two pancakes add 1 teaspoon of oil to the pan with 3 tablespoons of batter per pancake. Push some sliced strawberries or whole berries into the batter, then cook for 4', or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control). Flip over, apply a little pressure with a fish slice and cook for 2', or until golden on the other side, then transfer to a plate, fruit side up. Wipe out the pan with a ball of kitchen paper and repeat the process. Stick the sprig of rosemary into the maple syrup bottle and use it to lightly brush syrup over the hot pancakes. Top each portion with a dollop of yoghurt, if you like, and serve with extra berries on the side. Source: https://www.jamieoliver.com/
Ingredients 300 gr. amaretti biscuits 150 ml sour cherries 200 gr. shelled pistachios 50 gr. desiccated coconut 400 gr. dark chocolate 70% 200 gr. unsalted butter 3 tablespoons golden syrup cocoa powder Method Line a 1 litre loaf tin with clingfilm, leaving the clingfilm edges hanging over the sides of the tin. Break up the amaretti in a bowl and add the cherries, pistachios and coconut. In a separate heatproof bowl, break the chocolate into small pieces and cut the butter into chunks. Add the golden syrup and melt in the microwave for 3', or until molten, giving the mixture a stir halfway through. Stir into the bowl of dry ingredients. Mix well and spoon into the lined tin, pushing the mixture down as much as you can. Fold the hanging clingfilm over the cake to cover, then refrigerate for 2 ½ - 3 hours, or until firm. When ready to serve, turn onto a board and dust with cocoa. Slice and serve. Source: https://www.jamieoliver.com/
Ingredients 295 gr. milk, hot 50 gr. brewed espresso 20 gr. PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) Method Blend PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) with hot milk. Add brewed espresso. Sweeten as desired and serve. 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 Chocolate-Hazelnut Pastry Cream 100 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) 200 gr. sugar 1000 gr. milk 1300 gr. PreGel Chocolate-Hazelnut Traditional Paste Mixed Berry Gelee 227 gr. fresh raspberries 454 gr. fresh strawberries 200 gr. simple syrup 90 gr. PreGel Five Star Chef Pastry Gelatin Base 20 gr. PreGel Mint - White Traditional Paste Beignet Batter 250 gr. all-purpose flour 4.5 gr. dry yeast 200 gr. beer 3 each egg yolks 50 gr. oil 100 gr. sugar 3 each egg whites a pinch salt 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 1000 gr. oil for frying Method Chocolate-Hazelnut Pastry Cream Combine sugar and PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) in a bowl Whisk in a small amount of milk to dissolve the dry ingredients. Heat remaining milk on the stove. Slowly whisk hot milk into remaining ingredients; transfer mixture back to the pot and return to the stove. Bring to a simmer, stirring constantly; cook for about 1'. Remove from heat; transfer to a storage container, cover and refrigerate. Once cool incorporate with the PreGel Chocolate-Hazelnut Traditional Paste until the pastry cream is well combined. Mixed Berry Gelee Remove the stems of the strawberries and cut in half, place the fresh strawberries, raspberries, PreGel Mint - White Traditional Paste and simple syrup in a bowl over a double boiler. Cover with plastic wrap and let the juices from the strawberries release. Pour the mix through a superbag. Reserve 500 grams of the liquid and cool. After cooling the liquid slightly, add PreGel Five Star Chef Pastry Gelatin Base, mix well until all powder is dissolved with a whisk. Pour into desired mold and freeze until set. Beignet Batter In a 5 quart mixer, blend all dry ingredients. Continue by adding all the wet ingredients. Whip the egg whites and sugar to stiff peaks, and fold into the batter. Pipe into mold half way up and freeze. Place Chocolate-Hazelnut Pastry Cream in a piping bag and pipe a small even amount on top of the frozen beignet batter. Return to freezer until set. Finish with another layer of beignet batter and return to freezer until the beignet is fully frozen or until needed. Heat up the frying oil and fry until a nice golden color is achieved. Source: http://www.pregelrecipes.com
Ingredients Crunchy Feuillentine 320 gr. PreGel 5-Star Chef Pastry Select™ Hazelnut Superior Paste (Premium Light Roasted Hazelnut) 180 gr. dark chocolate, 64% 340 gr. feuilletine Joconde Sponge Cake 810 gr. icing sugar 810 gr. white almond flour 215 gr. flour 1080 gr. eggs 720 gr. egg whites 110 gr. caster sugar 160 gr. butter Vanilla Punch 225 gr. 30 Beaumé syrup 75 gr. water 9 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) Bombe Mixture 420 gr. sugar 150 gr. water 280 gr. eggs 280 gr. egg yolks Dark Chocolate Mousse 350 gr. bomb mixture 300 gr. dark chocolate, 70% 8 gr. leaf gelatin, gold 550 gr. whipped cream, White Chocolate Mousse 350 gr. bomb mixture 300 gr. white chocolate 10 gr. leaf gelatin, gold 550 gr. whipped cream 300 gr. dark chocolate, 64% Milk Chocolate Mousse 350 gr. bomb mixture 300 gr. white chocolate 10 gr. leaf gelatin, gold 550 gr. whipped cream Chocolate Glaze 500 gr. heavy cream 400 gr. 30 Beaumé syrup 100 gr. glucose 200 gr. dark chocolate, 55% 1000 gr. dark chocolate coating Method Crunchy Feuillentine Melt the couverture; add the praline, then feuilletine. Spread mixture in the bottom of the frame on a sheet pan. Joconde Sponge Cake Whisk icing sugar, almond flour, and flour together with the eggs. Whisk the egg whites with the sugar; add this to the first mixture. Add lukewarm, melted butter. Pipe 650 grams sponge cake per 400mm x 600mm sheet. Bake at 200 °C in a convection oven for approximately 9 - 10'. Vanilla Punch Mix all ingredients together cold. Bombe Mixture Combine sugar and water; cook to 118 °C. Combine eggs and egg yolks; lightly whip. Pour over lightly whipped egg mixture. Whip until completely cold. Dark Chocolate Mousse Bloom gelatin in cold water; strain excess water Melt in microwave Combine with a small amount of the bombe mixture. Melt the chocolate to 45 °C Mix in a small amount of whipped cream Mix in gelatin mixture; mix in remaining bombe mixture Mix in remaining whipped cream. White Chocolate Mousse Bloom gelatin in cold water Strain excess water Melt in microwave Combine with a small amount of the bombe mixture. Melt the chocolate to 45 °C Mix in a small amount of whipped cream Mix in gelatin mixture Mix in remaining bombe mixture Mix in remaining whipped cream. Milk Chocolate Mousse Bloom gelatin in cold water Strain excess water Melt in microwave Combine with a small amount of the bombe mixture. Melt the chocolate to 45 °C Mix in a small amount of whipped cream Mix in gelatin mixture Mix in remaining bombe mixture Mix in remaining whipped cream. Chocolate Glaze Combine cream, syrup, and glucose; bring to a boil. Pour over chopped couverture and coating chocolate; mix for 30". Strain through a fine sieve and use at 40 °C. Assembly Spread 250 grams Dark Chocolate Mousse on top of the Crunchy Feuilletine layer in the frame. Top with Joconde Sponge Cake sheet Soak with 150 grams Vanilla Punch Top with remaining Dark Chocolate Mousse, spread evenly Freeze for about 20'. Top with White Chocolate Mousse, spread evenly Freeze for about 20' Top with chopped dark chocolate couverture. Spread 1000 grams Milk Chocolate Mousse Top with a layer of Jaconde Sponge Cake, soaked with remaining Vanilla Punch. Top with remaining Milk Chocolate Mousse, spread evenly, freeze. Top with Dark Chocolate Glaze. Unmold, cut as desired; decorate with macaroons and chocolate ribbons. Source: http://www.pregelrecipes.com
Ingredients Strawberry Icing for Doughnuts 500 gr. confectioner's sugar, sifted 170 gr. simple syrup (50/50) 50 gr. PreGel Strawberry Fortefrutto as needed PreGel Krocco Peanut Arabeschi (Peanut Cereal Crunch) as needed strawberry pastry cream (cold process) Strawberry Pastry Cream Cold Process 175 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream (Cold Process) 500 gr. whole milk 50 gr. PreGel 5-Star Chef Pastry Select™ Strawberry Compound Method Strawberry Icing for Doughnuts In the bowl of a mixer with the paddle attachment, combine together all of the ingredients and mix until homogenous and smooth. Glaze the doughnut as desired. Pipe the Strawberry Pastry Cream into the bottom of the doughnut similar to how you would fill an éclair. Pipe stripes of PreGel Krocco Peanut Arabeschi® (Peanut Cereal Crunch) (finely ground) and garnish accordingly. Strawberry Pastry Cream Cold Process Whisk the PreGel 5-Star Chef Pastry Select™ Pastry Cream (Cold Process) powder into cold milk with PreGel 5-Star Chef Pastry Select™ Strawberry Compound - 82006 until all powder is dissolved and mixture is uniform. Allow to set in refrigerator, at least 1 hour. Before use, hand whisk pastry cream to result in a smooth texture. Source: http://www.pregelrecipes.com