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
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
Every January, the seaside town of Rimini, Italy comes to life in the dead of winter when thousands make the homage to one of the dessert world’s largest events, Sigep. To most in the U.S. it sounds like another trade … Continue reading
Gelato’s undeniable popularity is international. It’s Europe’s crowned artisanal frozen delicacy, and North America is becoming more and more saturated in the sweet waves of authentic gelato and delightful swirls of soft serve. The magnitude of the dessert’s notoriety has … Continue reading
Directions 1. Combine all ingredients except the silver dollar pancakes 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 machine’s instructions. 4. Garnish the … Continue reading
An Arabeschi® that tastes as if a passion fruit was squeezed directly into the tin with its delicious and edible passion fruit seeds. METHOD OF PREPARATION 1. Bring water, sugar and glucose to a boil. 2. Pour into mixing bowl … Continue reading
10. Don’t let the dessert be the low point of a dining experience. So many restaurants fail to recognize that a bad dessert can kill the experience, that’s why having a pastry chef or securing top-notch desserts to serve is … Continue reading
Method of Preparation Slice and brown bread in the oven. Add milk to toasted bread and allow to rest overnight in the refrigerator. Strain out bread to get 3000g of infused milk. Add the cream, brown butter, PreGel Cinnamon Traditional … Continue reading
PreGel AMERICA is excited to announce the newest additions to its network of online tutorials at ThePreGelChannel.com! The latest videos include step-by-step instructions featuring new alcoholic gelato recipes, how to properly clean an Ugolini MiniGel Frozen Dessert & Beverage machine … Continue reading
Directions In a large mixing container place the milk, cream and PreGel Cinnamon Traditional Paste. Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients. … Continue reading
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
DIRECTIONS Combine all ingredients in a large plastic bucket. Mix well for 2–3 minutes using an immersion blender. Place in Hot or Cold Process machine and follow the machine instructions. Cinnamon Cookie Dough DIRECTIONS In a mixer with the paddle … Continue reading
Tools of the Trade – Gelato & Soft Serve 1. Plastic Buckets/Cambro® Look for buckets or containers that are a durable plastic that will not crack or break. Be sure the size is appropriate for your recipes—usually about 5 quarts … Continue reading
Directions: Combine all ingredients, except avocado. Blend with immersion blender. Pasteurize mixture at 85°C/185°F. Cool to 4°C/40°F. Add avocado and blend well. Pour in batch freezer and freeze.
Directions: In a large mix container place the milk, cream, PreGel Orange Fortefrutto® and PreGel Vanilla Velvet Traditional Paste (American Vanilla). Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the liquid ingredients … Continue reading
Last issue, we shared with you our collection of our finest chocolate gelato recipes; so it’s only natural that, for this issue, we share with you our premium vanilla gelato recipes. These recipes are the top-ranked vanilla gelato creations produced … Continue reading
You would be hard-pressed to find anyone in America who doesn’t know what vanilla is. It’s the best-selling flavor of ice cream with a segment share of 27.8%, according to a recent study by the NPD Group.To put that in … Continue reading
Gelato has been a frozen dessert delighting many for thousands of years, and is the original muse for modern treats such as American ice cream, custards and today’s froyo. With the zeal of American gelaterias like Ciao Gelato and Cold … Continue reading
Directions: Mix all ingredients together. Blend with immersion blender. Pour in batch freezer and freeze. Decorate with brownie pieces and PreGel Gran Stracciatella Reale Arabeschi® (Chocolate Chips) on the top of the gelato.
America has proven to be a melting pot of different nationalities, cultures and backgrounds, resulting in an assortment of diverse flavors, spices and exotic taste experiences across the nation. Some of the most delightful and pleasing food experiences herald from … Continue reading
Directions: In a large mixing container, place the milk, cream, PreGel Coconut Traditional Paste and fresh basil. Mix together the PreGel Diamant 50 (Milk Base) and sugar to remove any lumps. With an immersion blender, mix the liquid ingredients while … Continue reading
Directions: Add all the ingredients together. Mix carefully with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Decorate with Andes® Mints and/or fold into … Continue reading
Directions: Add all the ingredients together. Mix carefully with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Sprinkle coconut flakes on the top and/or fold in while you are extracting. Also … Continue reading
Remember in old movies when the year 2000 was expected to have flying cars and moving sidewalks? Even though it is 2010 and cars are still very much grounded, technology has advanced at an exponential level in only a matter … Continue reading
When it comes to gelato production, the answer to this question is not always an easy one. What are the main differences between the hot and cold processes? Is one better than the other? Can I do either in my … Continue reading
A store’s window display can make all the difference to someone walking past, urging them to walk in and experience all the store has to offer. Seasonally decorated gelato has the same alluring effect. Be it Easter, Mother’s Day or … Continue reading
Directions: Mix the sugar and PreGel Diamant 50 (Milk Base) together. Add whole milk. Add PreGel Cacaopat Traditional Paste (Chocolate – Unsweet). Mix with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. … Continue reading
When buying milk at the supermarket, have you ever thought about how the price of that carton of milk depends not only on the amount of milk from the cows, but also the cost of the grain to feed the … Continue reading
Directions: Mix the sugar, PreGel Dextrose and PreGel Diamant 50 (Milk Base) together. Add whole milk, cream and skim milk powder. Add the PreGel Banana Fortefrutto® and fresh bananas. Mix carefully with an immersion blender. Put into the pasteurizer. Pasteurize … Continue reading
Directions: Pour the whole milk and heavy cream into a large bucket/container. Mix the sugar and PreGel Totalbase® (Water & Milk Base) in a separate container. Slowly add the dry mix to the liquid mix while slowly blending with an … Continue reading
Before you immerse yourself in this article, please get yourself a glass of milk and some good cookies, or perhaps a dish of your favorite gelato, as this is a quick lesson on all things milk. FDA Milk Standards The … Continue reading
Directions: Mix the sugar and PreGel Diamant 50 (Milk Base) together. Add whole milk and cream. Add PreGel Coffee Costa d’Oro Traditional Paste (Espresso) and PreGel Biscotto Traditional Paste (Cookie). Mix with an immersion blender. Put into the pasteurizer. Pasteurize … Continue reading
Directions: Mix the sugarand PreGel Diamant 50 (Milk Base) together. Add whole milk. Add PreGel Mint- White Traditional Paste. Mix with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Fold in PreGel … Continue reading
Decoration:
Mix with PreGel Caramellatte Arabeschi®
and sprinkle cinnamon powder over the top. Continue reading
