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
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
DIRECTIONS Combine all ingredients and mix well with an immersion blender. Pour into soft serve machine and follow equipment directions.
Method of Preparation: Mix all ingredients together. Blend with immersion blender. Pasteurize the mix at 85°C/185°F. Mix well for 2–3 minutes Pour in batch freezer and freeze. Assembly: Freeze desired glass. Drizzle in PreGel Mou Topping (Creamy Caramel). Fill glass … Continue reading
Directions: Place the milk, cream, cola syrup,Cherry Fortefrutto® and Vanilla Velvet Traditional Paste in a large mixing container Mix together all of the dry ingredients and remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding … Continue reading
Directions: Combine all ingredients and blend with an immersion blender. Pour into hopper of desired soft serve machine. Run machine as directed.
Directions: In a large mix container place the fat-free milk, fat-free yogurt, PreGel Vanilla Velvet Traditional Paste and PreGel Cappuccino Traditional Paste. Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the milk … Continue reading
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
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.
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: In a large mixing container, place the banana puree, lemon juice, thyme and water. Mix together all of the dry ingredients, PreGel Fruttosa® (Water & Milk Base) and sugar, to remove any lumps. With an immersion blender, mix the … Continue reading
1. Basil Popular in both Mediterranean and Asian cuisine, basil has many varieties and is prized for its spicy, clove-like flavor. Recipe suggestion: Coconut Basil Gelato 2. Lavender A very fragrant, slightly sweet herb used in perfumes and teas as … Continue reading
Directions: Place all the ingredients into a large mixing container. Mix with an immersion blender for 3–4 minutes making sure everything is dissolved. Place in the heat treatment portion of the batch freezer and process according to the machine. Extract … Continue reading
Directions: Place milk and yogurt in a large mixing container, preferably twice as large as the amount you are mixing. In a bowl, mix sugar, PreGel Yoggi 30® Powdered Flavor (Yogurt – KSA Dairy) and PreGel Fruttosa® (Water & Milk … 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
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
Directions: Mix the sugar and PreGel Fruttosa® (Water & Milk Base) together. Add water, peaches (puree) and champagne. Add PreGel Peach Fortefrutto®, PreGel Fibraplus (Fiber Base Texturizer) and PreGel Vellutina® (Sorbitol Paste). Mix with an immersion blender. Put into the … 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
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
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
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
