Category Archives: Branching Out

Branching Out: Recipe: Coquito Gelato

Ingredients: Method of Preparation: 1. Combine the first six ingredients in a large plastic bucket. 2. Mix well for 2-3 minutes using an immersion blender. 3. Place in Hot Process machine and process according to machines instructions, or heat on … Continue reading


Branching Out: Recipe: Arroz con Dulce

Ingredients: Method of Preparation: 1. Bring water and salt to a boil. 2. Add rice and boil for 5 minutes. 3. Strain rice and rinse with water. 4. In another pot, bring milk and PreGel 5-Star Chef Pastry Select™ Vanilla … Continue reading


Branching Out: Recipe: Mousse de Maracuja

.wp-table-reloaded-id-124 { width: 380px !important; } Ingredients: Method of Preparation 1. Combine the first three ingredients in the bowl of an electric mixer and whip on high speed until thick. 2. Pipe into desired glasses and garnish with PreGel Passion … Continue reading


Branching Out: Recipe: Noodle Kugel

Ingredients: Method of Preparation 1. Whisk together the first six ingredients in a bowl. 2. Combine the egg noodles with the raisins from the PreGel Malaga Traditional Paste. 3. Pour the liquid mixture over the egg noodles in a casserole … Continue reading


Branching Out: Recipe: Cinnamon Funnel Cake

Method of Preparation Combine all ingredients in a bowl and blend with an immersion blender. Heat oil to 190°C/375°F. Pipe batter into hot oil and cook until golden brown. Remove from oil. Dust with powdered sugar. Top with desired PreGel … Continue reading


Branching Out: Recipe: Frozen Fruit Skewers with Coriandolina® Coatings

Method of Preparation Cut fruit and place on a wooden skewer. Freeze. Dip into chosen flavor of PreGel Coriandolina® Coatings and allow to set.


Branching Out: Recipe: Italian Ice

Method of Preparation Combine all ingredients in a large plastic bucket. Mix well for 2-3 minutes using an immersion blender. Place in batch freezer and freeze on granita setting. Method of Preparation Combine all ingredients in a large plastic bucket. … Continue reading


Branching Out: Fresh Fruit Trifle

Method of Preparation In the mixer, whisk together the almond flour and the sugar. Combine the eggs and the 5-Star Chef Pastry Select™ Vanilla Compound. Add to the mixing bowl and whip on high speed for 3 minutes. On low … Continue reading


Branching Out: Caribbean Rum Cake

Method of Preparation Cream butter in an electric mixing bowl with the paddle attachment. Combine all dry ingredients. Combine oil, milk and eggs. Add dry ingredients to butter and mix to combine. Add oil/milk/egg mixture and mix for 2 minutes … Continue reading


Branching Out: Black Forest Gelato

Method of Preparation Whisk all ingredients together. Set aside for assembly. Method of Preparation Butter and flour an 8-inch cake pan. Mix all ingredients until smooth and creamy. Pour into pan and bake at 180°C/355°F until fully baked – about … Continue reading


Branching Out: Pistachio Gelato Profiterols

Method of Preparation Bring to a boil the milk, sugar, salt and butter. Sift the flour and add to boiling milk off the stove. Continue to cook on low heat for one minute. Transfer the panade to the mixer and … Continue reading


Branching Out: Paloma Fruittone™

Method of Preparation In a large mixing container, combine all ingredients. Mix together with immersion blender for 2-3 minutes. Allow to age in refrigerator for 30 minutes. Pour in sanitized machine and freeze per machine instructions. Dampen the rim of … Continue reading


Branching Out: Churros and Arabeschi®

Method of Preparation Combine milk, sugar, salt, butter and 5-Star Chef Pastry Select™ Cinnamon Compound; bring to a boil. Stir in sifted flour ; remove from heat and mix well. Transfer to bowl with paddle attachment; mix on medium speed … Continue reading


Branching Out: Coconut Lemongrass Tenero®

Method of Preparation Combine all ingredients and mix well with an immersion blender. Allow to age for at least 2 hours in refrigerator (age overnight for best results). Mix again with immersion blender. Use as needed in soft serve machine.


Branching Out: Bubble Tea Fruittone™

Method of Preparation In a large mixing container, combine the PreGel Mango Tenerissimo™ and the 2600g (91.7oz) of water. Mix together with immersion blender for 2-3 minutes. Allow to age in refrigerator for 30 minutes. Pour in sanitized machine and … Continue reading


Branching Out: On the Menu: Cinnamon Buns

A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation One day before baking: 1. Bring the eggs and milk to 65°F/18°C. Place all of the ingredients, except … Continue reading


Branching Out: On the Menu: Pistachio Snail Danish

A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation Two days before baking: 1. Bring the eggs and milk to 65°F (18°C). Place all of the ingredients, … Continue reading


Branching Out: On the Menu: Chocolate Chip Twists

A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation Two days before baking: 1. Bring the eggs and milk to 65°F/18°C. Place all of the ingredients, except … Continue reading


Branching Out: On the Menu: Blueberry Muffins

A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation 1. Combine the vegetable oil, brown sugar, PreGel Vellutina®, 5-Star Chef Pastry Select Vanilla Compound and the lemon … Continue reading


Branching Out: Nostalgic Ice Cream Novelties

DIRECTIONS Mix all ingredients together. Blend with immersion blender Pasteurize the mix at 85°C/185°F. Pour in batch freezer and freeze. DIRECTIONS Preheat waffle cone maker. Whisk together egg and egg white; whisk in sugar and beat until sugar has dissolved … Continue reading


Branching Out: Cupcakes – Tips and Techniques

Sunflower Cupcake: 1. Color white buttercream a light shade of yellow. 2. Using a small offset spatula, apply a small amount of yellow icing to the tops of the cupcakes to create a smooth top on which to pipe the … Continue reading


Branching Out: Recipes: Crepes

METHOD OF PREPARATION Combine all of the ingredients except for the butter in a blender and blend until completely smooth. Add in the melted butter and mix until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. … Continue reading


Branching Out: Rice Pudding

Directions: Combine the milk, rice, and 5-Star Chef Pastry Select Vanilla Compound in a pot; bring to a boil. Reduce heat to medium and simmer until rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, 5-Star Chef … Continue reading


Branching Out: Tuxedos: A Truly Formal Dessert

Directions: Chocolate Mousse Whip PreGel Ovissimo (Pasteurized Egg Yolks) to ribbon stage. Whip heavy cream to soft peaks. Melt the dark chocolate. Heat milk and place in a bowl; whisk in PreGel Textura (Mousse Base- Gelatin Replacement), PreGel Cacaopat Traditional … Continue reading


Branching Out: Rosemary Olive Oil Macaroons

  Directions: Meringue Bring water to a boil; remove from heat; add rosemary leaves and allow to steep for 10 minutes; strain rosemary from water. In a mixing bowl fitted with a whip attachment, add sugar and water. Whip until … Continue reading


Branching Out: PreGel Ingredients Add That Extra Punch in Your Spring Cocktails

Recipes created by: Frederic Monti Directions: Shake vodka, simple syrup and 5-Star Chef Pastry Select Green Apple Compound in a cocktail shaker with ice. Strain into a martini glass. Garnish with fresh apple slice and enjoy! Directions: Crush together the sugar … Continue reading


Branching Out: Spruce Up Hot Chocolate Sales with Seasonal Marshmallows

Recipes created by: Chef Frederic Monti Directions: Note: If glucose is not available, light corn syrup may be used instead. Bring puree, water, simple syrup, sugar, dextrose and glucose to a boil. Pour mixture into a mixing bowl fitted with … Continue reading


Branching Out: Savory Appetizers: PreGel Products Go Beyond Desserts

Directions: Mix all ingredients together. Add PreGel Peanut Traditional Paste, combine thoroughly. Taste and adjust flavorings to achieve a sweet/hot peanut flavor. Directions: Preheat oven to 175°C/350°F. Prepare a lightly greased baking sheet. Use a fork to mix the egg … Continue reading


Branching Out: Cupcakes: America’s Latest Dessert Obsession

  Directions: Sift all dry ingredients together and place in the mixer with a paddle. Slowly add the milk(1) and PreGel Vanilla Mexico Superior Traditional Paste while mixing on low speed, then mix on medium speed for five minutes. In … Continue reading


Branching Out: Here Comes the Semifreddo

With the 2008 wedding season coming to an end, 2009 brides are beginning to brainstorm ideas to make their wedding day unique and special. Though much consideration is normally given to which specialty entrée of steak, chicken or fish will … Continue reading


Branching Out: Thinking Outside the Dish Decadent 3-Layer Chocolate Cake

Thinking outside of the box is a defining characteristic of PreGel. We are constantly seeking and developing new niches for our products, acknowledging that the ingredients are common to many diverse culinary applications. With this in mind, we invite you … Continue reading