WINTER WONDERLAND OF FLAVORS
Tuesday, January 05, 2010
In this wintery wonderland of a season, sun-starved customers need treats that are warm and friendly. Try some of our winter flavors sure to vanquish their cold-weather blues.
Also, be sure to check out this month's Notes From The Test Kitchen featuring even more winter recipes. Recipes range from Caffe Loren Gelato to Banana Hazelnut Bread.
SORBETTO & GELATO RECIPES
Sgroppino Sorbetto
Hot or Cold Process:
4000g white base
700g white sparkling wine
200g PreGel Lemon 50
100g vodka
Instructions:
1. Measure dry ingredients together first in mixing container/bucket.
2. Add water, flavor paste and blend with industrial blender.
3. Add sparkling wine and vodka.
4. Pour into hot or cold process machine.
4. Extract gelato into a pan.
5. Decorate with fresh lemon shavings.
Fleur De Sel Caramel Gelato
Hot Process:
2700g milk
270g cream
540g sugar
60g dextrose
120g PreGel Caramellatte Traditional Paste
150g PreGel Diamant 50
1 tsp SeaSalt (fleur De Sel)
200g PreGel Jolly Croccante Arabeschi®
Cold Process:
2700g milk
270g cream
540g sugar
60g dextrose
120g PreGel Caramellatte Traditional Paste
270g PreGel Totalbase®
1 tps SeaSalt (fleur De Sel)
200g PreGel Jolly Croccante Arabeschi®
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 a pan.
5. Decorate with Jolly Croccante Arabeschi®.
Bounty Gelato
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4000g white base
50g PreGel Roasted Almond Traditional Paste
190g PreGel Coconut Traditional Paste
60g PreGel White Chocolate Traditional Paste
250g PreGel Ciocco Cocco Arabeschi®
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 a pan.
5. Decorate with Ciocco Cocco Arabeschi®.
Cinnamon Pannacotta Gelato with Arabeschi® Cristalberry
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Cold Process:
2700g whole milk
580g sugar
270g PreGel Totalbase®
120g PreGel Pannacotta Traditional Paste
30g PreGel Cinnamon Traditional Paste
250g PreGel Cristalberry Arabeschi®
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 a pan.
5. Decorate with CristalberryArabeschi®.
Mocha Latte Gelato
Hot Process:
2700g milk
500g sugar
100g dextrose
140g PreGel Diamant 50
150g PreGel Cacaopat Traditional Paste
150g PreGel Coffee Costa d'Oro Traditional Paste
Cold Process:
2700g milk
500g sugar
100g dextrose
270g PreGel Totalbase®
150g PreGel Cacaopat Traditional Paste
150g PreGel Coffee Costa d'Oro 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 a pan.
PASTRY RECIPES
Coffee Crunch Bonbons
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Ingredients: (Yields 192 molded)
225g butter
140g honey
85g Kahlúa® liqueur
450g milk chocolate
907g milk chocolate
150g PreGel Coffee Costa d'Oro Traditional Paste
142g PreGel Coffee Crunch Arabeschi®
Method of Preparation:
1. Prepare molds by casting them with tempered milk chocolate.
2. Place a small amount of Coffee Crunch Arabeschi® in mold. Whip the butter and honey until light.
3. Add Kahlúa® to butter mixture and whip lightly.
4. Using a rubber spatula, quickly fold in the tempered milk chocolate and Coffee Costa D'Oro Traditional Paste.
5. Pipe into prepared molds. Allow to sit until butter ganache forms a slight skin.
6. Close mold with tempered chocolate.
7. Allow bonbons to contract. Remove from molds.
