MAKE YOUR HOLIDAYS SPARKLE
Thursday, November 05, 2009
The holiday season is the time of year when everything begins to shine and sparkle. Twinkling white lights, freshly frosted pastries and richly swirled gelato ignite the holiday spirit.
Be sure to bring out that twinkle in your customers' eyes this year by offering them their favorite holiday gelato flavors and heart-warming pastries. Sure to make your customers will feel blissful and light in your cozy shop. Here's to a joyful and happy holiday!
Also, be sure to check out this month's Notes From the Test Kitchen featuring even more seasonal recipes.
GELATO RECIPES
Christmas Eve Gelato
Hot Process:
Ingredients:
3000g milk
150g heavy cream
540g sugar
60g dextrose
150g skim milk powder
150g PreGel Diamant 50
135g PreGel Malaga Traditional Paste
60g PreGel Mascarpone Imperiale Super Sprint
300g PreGel Fig Arabeschi®
Cold Process:
Ingredients:
3000g milk
150g heavy cream
540g sugar
60g dextrose
300g PreGel TotalBase®
135g PreGel Malaga Traditional Paste
60g PreGel Mascarpone Imperiale Super Sprint
300g PreGel Fig Arabeschi®
Instructions:
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 in Fig Arabeschi® while extracting gelato into pan.
Cherry Cordial Gelato
Hot Process:
Ingredients:
3000g milk
600g sugar
60g dextrose
150g skim milk powder
150g PreGel Diamant 50
350g PreGel Cacaopat Traditional Paste
200g PreGel Amarena Topping
Cold Process:
Ingredients:
3000g milk
600g sugar
60g dextrose
300g PreGel TotalBase®
350g PreGel Cacaopat Traditional Paste
200g PreGel Amarena Topping
Instructions:
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. Extract gelato into pan.
5. Decorate with Amarena Topping.
White Chocolate Raspberry Gelato
Hot Process:
Ingredients:
3000g milk
150g heavy cream
580g sugar
60g dextrose
150g skim milk powder
350g frozen raspberries
150g PreGel Diamant 50
100g PreGel Raspberry Fortefrutto®
250g PreGel White Chocolate Traditional Paste
Cold Process:
Ingredients:
3000g milk
150g heavy cream
600g sugar
60g dextrose
350g frozen raspberries
300g PreGel TotalBase®
100g PreGel Raspberry Fortefrutto®
250g PreGel White Chocolate Traditional Paste
Instructions:
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. Extract gelato into pan.
5. Decorate with fresh raspberries.
Bread Pudding
Ingredients:
500g heavy cream
4oz granulated sugar
6 each large egg yolks
300g Bread cut in small cubes
10g PreGel Vanilla Velvet Traditional Paste
40g PreGel Zabajone Vittoria Traditional Paste
Method of Preparation:
1. Preheat the oven to 325F.
2. Place the cream, Vanilla Traditional Paste into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat.
3. In a medium bowl, whisk together sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.
4. Add the Zabajone Vittoria Traditional Paste.
5. Place the bread in the mix and let it soak till all the liquid has been adsorbed.
6. Prepare a baking dish brush with butter and lightly dusted with flour, pour the bread pudding mix and bake in a water bath till done.
7. This can be check by inserting a knife in the middle of the bread pudding once the knife comes out clean the bread pudding is done.
Chocolate Raspberry Filled Bonbons
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Ingredients: (yields 192 molded)
230g butter
140g honey
85g chambord liqueur
450g dark chocolate, tempered
907g dark chocolate, tempered
150g PreGel Raspberry Fortefrutto®
Method of Preparation:
1. Prepare molds by casting them with tempered dark chocolate.
2. Whip the butter and honey until light.
3. Add Chambord and whip lightly.
4. Using a rubber spatula, quickly fold in the tempered dark chocolate and Raspberry Fortefrutto®.
5. Pipe into prepared molds.
6. Allow to sit until butter ganache forms a slight skin.
7. Close mold with tempered chocolate.
8. Allow bonbons to contract. Remove from molds.
White Chocolate Orange Filled Truffles
Ingredients: (yields 192 truffles)
130g heavy cream
40g glucose
500g white chocolate
10g butter, soft
30g cocoa butter
142g powdered sugar
907g white chocolate tempered for dipping
90g PreGel Orange Fortefrutto®
Method of Preparation:
1. Combine the heavy cream and glucose in a sauce pan. Bring to a boil.
2. Pour the cream mixture over the white chocolate and cocoa butter.
3. Mix until chocolate is melted. Stir in softened butter until completely incorporated.
4. Stir in Orange Fortefrutto®.
5. Cover ganache with plastic wrap. Let sit until firm but still pliable.
6. Using a piping bag and a medium size round tip, pipe ganache into an even cords.
7. Cut the cord into even pieces; roll each piece into a round ball by hand.
8. Place each piece into a bowl with powdered sugar to cover completely.
9. Remove each piece from powdered sugar and dust off excess.
10. With tempered white chocolate in the palm of your hand, roll each piece in the white chocolate; then place on a sheet pan to set
11. Once set and chocolate has crystallized, dip a second time. Making sure you have no feet on the truffles.
12. Once the second layer of chocolate has set, decorate.
