Ingredients
Toasted Marshmallow Gelato
- 2500 gr. whole milk
- 1 bag PreGel Toasted Marshmallow Super Sprint
Chocolate-Dipped Marshmallow Frozen Pops
- as needed (as needed) Toasted Marshmallow Gelato
- as needed (as needed) PreGel Coriandolina Coating – Chocolate
- desired (desired) PreGel Pavoni Frozen Pop Molds
- as needed (as needed) PreGel Disposable Piping Bag
Method
Toasted Marshmallow Gelato
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in batch freezer and process according to manufacturer’s instructions.
Chocolate-Dipped Marshmallow Frozen Pops
- Place desired selection of PreGel Pavoni Frozen Pop Molds into the blast freezer on a sheet tray and allow to freeze for fifteen minutes.
- Fill a PreGel Disposable Piping Bag – PBG021with the Toasted Marshmallow gelato.
- Remove the mold from the blast freezer.
- Fill the mold with the gelato.
- Insert the pop sticks into the mold, 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 pops have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper.
- Place the pops into a holding cabinet for one hour.
- Melt the PreGel Coriandolina Coating – Chocolate to 30 °C.
- Remove the pops from the holding cabinet and dip into the PreGel Coriandolina Coating – Chocolate.
- Return them to the frozen sheet tray.
- Return the pops to the holding cabinet for fifteen minutes to fully set.
- Place the pops in display case and serve.