Suggested Receipes with: Arabeschi
Ingredients Biscuit base 75 gr. unsalted butter , plus extra for greasing 300 gr. dark chocolate biscuits Filling 850 gr. dark cherries in syrup 2 clementines 350 gr. caster sugar 6 large free-range eggs 400 ml double cream 560 gr. Philadelphia plain cream cheese 2 teaspoons vanilla extract Topping 200 gr. dark chocolate 70% cocoa solids, plus extra for serving 1 dash of double cream 50 gr. unsalted butter 1 clementine Method Preheat the oven to 180 ºC. Grease the sides and line the base of a deep 23 cm loose-bottomed cake tin. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly. Place in the hot oven for 10', or until darker in colour, then remove and leave to cool. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150 gr. of sugar to a pan over a medium heat. Cook for around 20', or until reduced to a syrupy consistency. Leave to cool and set aside. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200 gr. of sugar to the yolks, then use an electric whisk to beat for 5 - 7', or until pale and fluffy. Whisk the egg whites until stiff peaks form. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup. Place the cheesecake in the freezer to set overnight. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally. Remove the cheesecake from the tin and place on a cake stand. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special. 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 320 gr. PreGel 5-Star Chef Pastry Select Fig Filling 90 gr. dark rum 70 gr. cognac 80 gr. raisins 45 gr. water 190 gr. all-purpose flour 8 gr. baking powder 5 gr. ground cinnamon 3 gr. ground ginger 2 gr. ground nutmeg 1 gr. ground clove 1.5 gr. salt 150 gr. eggs 200 gr. brown sugar 230 gr. bread crumbs 114 gr. unsalted butter, melted 140 gr. dried cherries 115 gr. dried cranberries 15 gr. PreGel Cinnamon Traditional Paste Method Bring cognac, rum, water and raisins to a boil. Remove from heat and set it aflame, letting the alcohol burn off for about 2'. Place a lid on the pot to extinguish the flame. Add the PreGel 5-Star Chef Pastry Select Fig Filling and Cinnamon Traditional Paste to the liquids and stir. Whisk together flour, baking powder, cinnamon, nutmeg, ginger, clove and salt. Whisk together eggs and brown sugar until well combined. Fold bread crumbs into the egg-sugar mixture followed by the melted butter. Fold in fig mixture followed by the dry ingredients. Fold in dried cherries and cranberries. Place batter into greased, single-serving baking vessels and cover each tightly with aluminum foil. Place the vessels into a stock pot and fill the pot with hot water until the baking vessels are about ½ submerged. Bring the water to a boil, then cover the pot and reduce heat to a simmer. Allow to cook for about 35'. The puddings are done when a knife inserted in the center comes out clean. Remove the vessels from the water and allow to cool slightly. Loosen the edges of the pudding with a knife, then invert to remove the pudding. Source: http://www.pregelrecipes.com/
Ingredients Chocolate Mousse 150 gr. whole milk 75 gr. cream 180 gr. egg yolks 113 gr. sugar 150 gr. egg whites 338 gr. extra-bitter guayaquil dark chocolate couverture, 64% 600 gr. whipped cream Chocolate Sponge 875 gr. egg whites 14 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 438 gr. sugar #1 11 gr. salt 700 gr. egg yolks 350 gr. whole eggs 175 gr. inverted sugar 175 gr. sugar #2 350 gr. cake flour 175 gr. PreGel Cacao Togo (Cocoa Powder) 175 gr. butter, melted 175 gr. dark couverture, 70% Pastry Cream 1500 gr. milk 450 gr. cream 25 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 163 gr. pastry cream stabilizer (recipe below) 300 gr. egg yolks 150 gr. sugar 125 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) Pastry Cream Stabilizer 179 gr. sugar 9 gr. carrageenan 6 gr. locust bean gum 6 gr. monosterate Pistachio Cream 281 gr. pastry cream (recipe above) 94 gr. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) 31 gr. PreGel Crema Pistachio Traditional Paste (Pistachio & Almond) 219 gr. whipped cream Pistachio Crusty 75 gr. milk couverture, 38.2% 150 gr. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) 150 gr. paillete feuilletine Method Chocolate Mousse Combine milk and cream. Bring to a boil. Temper into the egg yolks, and then cool the mixture on an ice bath. Melt couverture to 55 ˚C. Stir into yolk mixture. Use immediately to fold into mixtures below. Combine sugar and egg whites; whip to medium peaks. Fold ganache mixture into whipped cream. Pour into meringue and fold together. Place in piping bag and set aside for assembly. Chocolate Sponge Make a meringue with the egg whites, PreGel Five Star Chef Albumissimo (Egg White Base), sugar #1 and salt. In a separate mixer, combine egg yolks, whole eggs, invert sugar, and sugar #2. Whip to ribbon stage. Sift together cake flour and PreGel Cacao Togo (Cocoa Powder). Melt butter and couverture; keep warm until ready to use. Fold flour mixture into whipped yolk mixer. Then add the melted chocolate mixture. Then fold in the meringue in two stages. Mix well. Pour into a full sheet pan frame and bake in a deck oven at 180 ˚C. Cut into desired size pieces for verrines. Pastry Cream Combine egg yolks, sugar, and PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process). Set aside. Combine milk, cream, PreGel Vanilla Velvet Traditional Paste (American Vanilla) and pastry cream stabilizer, and bring to a boil. Temper into egg yolk mixture. Return mixture to the pot and carefully bring to boil to cook starch. Remove from heat, pour into sheet pan and cover with plastic wrap. Store refrigerated for later use. Pastry Cream Stabilizer Combine all ingredients together; use as needed in pastry cream. Pistachio Cream Whisk together pastry cream, PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) and PreGel Crema Pistachio Traditional Paste (Pistachio & Almond). Fold into whipped cream. Place in piping bag and set aside for assembly. Pistachio Crusty Melt couverture; combine with PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio). Mix in Feuilletine. Set aside for assembly. Assembly Spoon 10 grams of Pistachio Crusty into bottom of verrine cup. Pipe 15 grams of Chocolate Mousse into verrine cup. Add layer of Chocolate Sponge. Pipe 20 grams of Pistachio Cream into verrine cup. Add layer of Chocolate Sponge. Top with 15 grams of Chocolate Mousse. Garnish with crushed pistachios. Source: http://www.pregelrecipes.com/
Ingredients 350 gr. white couverture, 34% 250 gr. PreGel Cocco Snack Arabeschi (White Chocolate Coconut Crunch) 100 gr. dry cranberries 100 gr. dry blueberries 80 gr. crispy rice cereal as needed PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) Method Temper white chocolate. Combine all ingredients and mix well. Press into desired mold. Refrigerate for at least 30' to allow to set Remove from mold Place in freezer before dipping. Dip bar in melted PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) Allow to set.
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 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 Hot Process 3000 gr. whole milk 150 gr. cream 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) 140 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) as needed PreGel Brownie Brittle Arabeschi 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 Vanilla Velvet Traditional Paste (American Vanilla) as needed PreGel Brownie Brittle Arabeschi Method Hot Process In a large bucket Mix all ingredients. Heat mix to 85 °C. Place mix in batch freezer and process according to manufacturer’s instructions. Upon extraction, fold in PreGel Brownie Brittle Arabeschi Cold Process In a large bucket, mix all ingredients. Place mix in batch freezer and process according to manufacturer’s instructions. Upon extraction, fold in PreGel Brownie Brittle Arabeschi. Source: http://www.pregelrecipes.com/
Ingredients as needed flatbread as needed PreGel Fig Arabeschi (Puréed Figs) as needed caramelized onions as needed blue cheese crumbles as needed toasted hazelnuts Method Spread the PreGel Fig Arabeschi (Puréed Figs) on the flatbread and top with the remaining ingredients. Toast the flatbread in the oven just until the cheese melts and the flatbread is warm. Slice and serve as desired. 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/