ROMANTIC & EXOTIC FLAVOURS FOR VALENTINE'S DAY
Friday, January 29, 2010
Why not stand out this year, be wild this Valentine's Day! Spice up February by offering chocolate that's been kissed with hazelnuts or even better, something exotic and romantic like strawberry champagne sorbetto - featuring real champagne!
Valentine's Day is all about passion and romance. These romantic and exotic flavors are sure to sizzle their way into your customers' hearts and give them that sweet sensation they've been longing for.
(scroll down to view recipes)
Tartufo al Bacio (Chocolate & Whole Hazelnuts) Traditional Paste
The perfect combination of chocolate kissed with hazelnuts - sure to melt any nut lover's heart
Recipes to try: Casanova Gelato, Tartufo al Bacio Crème Brulée
Application: Flavouring for gelato, ice cream and pastry
An excellent, aromatic strawberry flavour, perfect to share with your valentine
Recipe to try: Strawberry Champagne Sorbetto
Application: Flavouring for gelato, sorbetto, ice cream, Tenero (soft serve) and pastry
A classic orange flavour that continues to deliver a refreshing citrus blast - even after Valentine's Day is over
Recipe to try: Orange Rosewater Gelato
Application: Flavouring for gelato, sorbetto, ice cream and Tenero (soft serve)
GELATO & SORBETTO RECIPES
Casanova Gelato: 
Hot/Cold Process
4300g white base
350g PreGel Tartufo al Bacio Traditional Paste (Chocolate & Whole Hazelnuts)
60g PreGel Caramelllate Traditional Paste
50g Cocoa Powder
Instructions:
1. Measure dry ingredients together first in mixing container/bucket.
2. Add milk, flavour paste and blend with industrial blender.
3. Pour into hot process machine.
4. Extract gelato into a pan.
5. Decorate with: PreGel Fragolissima Arabeschi®(Strawberry), PreGel Happy Torte (Frozen Mousse Base - Neutral) and fresh strawberries.
Strawberry Champagne Sorbetto:
800g champagne
700g water
1000g strawberries
580g sugar
125g PreGel Fruttosa®
100g PreGel Strawberry Fortefrutto®
1tsp PreGel Vellutina® (Sorbitol Paste)
Instructions:
1. Measure dry ingredients together first in mixing container/bucket.
2. Add milk, flavour paste and blend with industrial blender.
3. Pour into hot process machine.
4. Extract sorbetto into a pan.
Orange Rosewater Sorbetto:
1500g water
1000g orange juice
500g sugar
8g rosewater
100g dextrose
140g PreGel Fruttosa®
200g PreGel Orange Fortefrutto®
½ tsp PreGel Vellutina® (Sorbitol Paste)
Instructions:
1. Measure dry ingredients together first in mixing container/bucket.
2. Add milk, flavour paste and blend with industrial blender.
3. Pour into hot process machine.
4. Extract sorbetto into a pan.
PASTRY RECIPE
Tartufo Al Bacio Creme Brulee:
Ingredients
60g PreGel Tartufo al BacioTraditional Paste (Chocolate & Whole Hazelnuts)
250g milk
250g heavy cream
63g sugar
6 each egg yolks
Method of Preparation:
1. Pour half of the sugar and most of the heavy cream and milk into a sauce pot and heat to 80°C.
2. In a separate bowl, whisk together the egg yolks and remaining sugar; whisk in remaining heavy cream and milk.
3. When the hot liquid is ready, slowly pour a small amount of the hot liquid into the Tartufo al Bacio and whisk together to create a smooth paste; continue this until the Tartufo al Bacio is a liquid consistency.
4. Slowly whisk the remaining hot liquid into the egg yolk mixture; whisk the Tartufo al Bacio mixture into the egg yolk mixture.
5. Burr mix the crème brulee liquid in order to break up the large hazelnut pieces; do not overmix.
6. Pour into ramekins and place ramekins in a hotel pan; fill the hotel pan with water at least half way up the sides of the ramekins.
7. Bake in a convection oven at 300°F for about 40 minutes or until done.
8. Remove from oven; cool; keep in refrigerator until ready to serve.
9. When ready to serve, sprinkle granulated sugar on top of the crème brulee and use a torch to caramelize the sugar; serve immediately.
