NOTES FROM THE TEST KITCHEN - HOLIDAY EDITION
Wednesday, November 04, 2009
The holiday season is the time of year when everything begins to shine and sparkle. As cozy shops put up their holiday décor, customers begin to delight in the magic of the holidays.
Twinkling white lights, freshly frosted pastries and richly swirled gelato ignite the holiday spirit, compelling passersby to step inside and share in the excitement of the decadent flavors and aromas of the season.
Be sure to bring out that twinkle in your customers' eyes this year by offering them their favorite holiday gelato flavors. Sure to make customers will feel blissful and light in your cozy shop. Here's to a joyful and happy holiday!
(scroll down to view holiday recipes)
Zabajone Vittoria Traditional Paste
A classic Italian flavor blending egg and marsala, which is both sweet and satisfying. This comforting and creamy profile makes the season brighter.
Application: Flavoring for gelato
Recipe to Try: Eggnog Gelato
An understated touch of mint, this flavor is a perfect complement to any holiday dinner. Also enjoyable with a cup of hot chocolate.
Application: Flavoring for pastry and gelato
Recipe to Try: Peppermint/Candy Cane Gelato
The traditional Italian Christmas delicacy flavors of honey and hazelnuts, with just the right amount of glitz and glamour for your customers.
Application: Flavoring for pastry and gelato
Recipe to Try: Torrone Pistachio Gelato
GELATO RECIPES
Eggnog Gelato
Hot Process:
2700g whole milk
6 75g sugar
135g PreGel Diamant 50
350g PreGel Zabajone Vittoria Traditional Paste
10g PreGel Cinnamon Traditional Paste
2g nutmeg (sprinkle on top)
Cold Process:
2700g whole milk
600g sugar
270g PreGel Totalbase
350g PreGel Zabajone Vittoria Traditional Paste
10g PreGel Cinnamon Traditional Paste
2g nutmeg (sprinkle on top)
Method of Preparation:
1. Measure dry ingredients together first in mixing container/bucket.
2. Add milk, flavor paste and blend with industrial blender.
3. Pour into hot or cold process machine.
4. Sprinkle nutmeg on top of gelato.
Peppermint/Candy Cane Gelato
Hot Process:
2,700g whole milk (3.5%)
675g sugar
135g PreGel Diamant 50
140g PreGel White Mint Traditional Paste
4 drops red food coloring
Cold Process:
2700g whole milk (3.5%)
600g sugar
270g PreGel Totalbase
140g PreGel White Mint Traditional Paste
4 drops red food coloring
6-8 candy canes (red and white striped)
Method of Preparation:
1. Measure dry ingredients together first in mixing container/bucket.
2. Add milk, food coloring, flavor paste and blend with industrial blender.
3. Pour into hot or cold process machine.
4. Extract gelato into a pan.
5. Decorate with candy canes
Torrone Pistachio Gelato
Hot process:
3000g milk
240g heavy cream
540g sugar
60g dextrose
150g PreGel Diamant 50
200g PreGel Torrone Traditional Paste
150g fresh salted pistachios (crushed)
Cold process:
3000g milk
240g heavy cream
540g sugar
60g dextrose
300g PreGel Totalbase
200g PreGel Torrone Traditional Paste
150g fresh salted pistachios (crushed)
Method of Preparation:
1. Measure dry ingredients together first in mixing container/bucket.
2. Add milk, heavy cream, flavor paste and blend with industrial blender.
3. Pour into hot or cold process machine.
4. Fold crushed pistachios into gelato upon extraction.
