Pain Perdu with Cinnamon Gelato

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

1. Combine the milk, cream, sugar, yolks and PreGel Vanilla Velvet Traditional Paste (American Vanilla).
2. Cut bread into three inch lengths and submerge in liquid mixture for 24 hours in the refrigerator.
3. Strain bread from liquid and pan sear both ends in butter, then finish in the oven at 120 °C for 20′.

Sautéed Pineapple

1. Cook the sugar as a dry caramel in a sauté pan and deglaze with cream and butter.
2. Add pineapple and PreGel Vanilla Velvet Traditional Paste (American Vanilla).
3. Cook until pineapple is tender.

Cinnamon Gelato

1. Combine all ingredients and cook to 85 °C.
2. Chill and allow to age in the refrigerator for 24 hours.
3. Batch freeze.

Assembly

1. Place Pain Perdu on desired plate.
2. Spoon sautéed pineapple around the bottom.
3. Top with a quenelle of Cinnamon Gelato.

Source: http://www.pregelrecipes.com/