Seasons greeting!
The slower season is reaching us where we typically notice a slight down tick in our gelato sales and while I feel that it's always important to keep the holiday gelato flavors coming in with staples such as malaga, peppermint, gingerbread and whatever pie variation you can come up with, it's always nice to offer some additional desserts that can be whipped up in a few minutes time and will always WOW your customer base.
In this article we'll give you a few ideas to toss around the kitchen in addition to the typical holiday arsenal of gelato and ice cream flavors along with recipes, products, substitutions and hopefully some new tips and tricks.
While we're giving you the recipes here, this isn't a one size fits all approach. Some of the below recipes will be utilized as a hot process method with bases such as Base Sublime and Diamonte 50 while we'll always incorporate some cold process recipes with Totalbase, Fruttosa, etc. HOWEVER, feel free to use your own white base process and simply utilize the flavor combinations and dosing to achieve the same product and flavor profile (or make it even better!).
Chocolate Torrone Ice Cream (or alter it for gelato)
INGREDIENTS
- 2000g (70.6oz) whole milk
- 1350g (47.6oz) heavy cream
- 520g (18.3oz) sugar
- 60g (2.1oz) PreGel Dextrose
- 20g (0.7oz) PreGel Nonfat Dry Milk Powder
- 240g (8.5oz) PreGel Totalbase
- 200g (7.0oz) PreGel Prontociocc Traditional Paste
- 120g (4.2oz) PreGel Vanilla Velvet Traditional Paste
- 150-200g (5.29-7.0oz) PreGel Torrone Traditional Paste
INGREDIENTS
- 2100g (74.1oz) whole milk
- 1200g (42.3oz) heavy cream
- 500g (17.6oz) sugar
- 100g (3.5oz) PreGel Dextrose
- 100g (3.5oz) PreGel Nonfat Dry Milk
- 140g (4.9oz) PreGel Base Sublime
- 190g (6.7oz) PreGel Maple Traditional Paste
- 130g (4.5oz) PreGel Crema Walnut Traditional Paste
- as needed crushed walnuts, toasted
INGREDIENTS
- 1 Bag PreGel Eggnog Base
- 2600g (91.7oz) whole milk
- 400g (14.1oz) heavy cream
INGREDIENTS
- 1,000g (35.3oz) heavy cream
- 1,500g (52.9oz) whole milk
- 1 bag PreGel White Peppermint Sprint
- 200g (7.0oz) PreGel Brownie Brittle Arabeschi®
- 100g (3.5oz) peppermint candy pieces
Pumpkin Loaf with White Chocolate Diplomat Cream
PUMPKIN LOAF
INGREDIENTS
- 250g (8.8oz) PreGel Maxima Muffin
- 120g (4.2oz) canned pumpkin
- 40g (1.4oz) brown sugar
- 60g (2.1oz) water
- 40g (1.4oz) vegetable oil
- 1 each large egg
- 2g (0.07oz) salt
- 15g (0.5oz) PreGel Cinnamon Traditional Paste
- 2g (0.07oz) ground ginger
- METHOD OF PREPARATION
- 1. Place all ingredients in the bowl of a stand mixer.
- 2. With a paddle, mix on medium speed for 3 minutes.
- 3. If desired fill a cake mold with a fillable middle 2/3rds of the way up and put the lid on.
- 4. Bake at 148°C/ 300°F for 30-50 minutes (depending on size) or until golden brown.
- 5. Allow the cake to cool completely before filling the center with diplomat cream
WHITE CHOCOLATE MASCARPONE DIPLOMAT CREAM
INGREDIENTS
- 500g (17.6oz) heavy cream
- 50g (1.7oz) PreGel Maxima Firenze Cream Mix
- 100g (3.5oz) PreGel White Chocolate Maxima Cream
- 15g (0.5oz) PreGel Mascarpone 30
- METHOD OF PREPARATION
- 1. Whip the ingredients together in a stand mixer until combined and desired texture is reached, do not overmix.
VANILLA ORANGE GLAZE
INGREDIENTS
- 250g (8.8oz) powdered sugar
- 40-55g (1.5-1.9oz) milk
- 15g (0.5oz) PreGel Orange Pannacrema Compound
- 15g (0.5oz) PreGel Tahiti Vanilla Traditional Paste
- METHOD OF PREPARATION
- 1. Whisk all of the ingredients together until combined.
- 2. Pour over the pumpkin cake and allow it to set before decorating the top.
Caramel S'Mores with Cookie Butter Pieces Gelato
INGREDIENTS
- 1 Bag PreGel Salted Caramel Sprint
- 1 Bag PreGel Toasted Marshmallow Sprint
- 7560g (266.6oz) whole milk
- As needed PreGel Otto Cookie Butter
Orange White Chocolate Chip Gelato
INGREDIENTS
- 2100g (74.1oz) whole milk
- 1200g (42.3oz) heavy cream
- 500g (17.6oz) sugar
- 100g (3.5oz) PreGel Dextrose
- 100g (3.5oz) PreGel Nonfat Dry Milk
- 140g (4.9oz) PreGel Base Sublime
- 400g (14.1oz) PreGel White Chocolate Traditional Paste
- 150g (5.2oz) PreGel Orange Ripples Arabeschi®
- 150g (5.2oz) PreGel Gran Stracciatella Reale Arabeschi®
Try these more unique flavors out at your shop and see what your customers think! Make them your own by using locally grown fruits or try making a zero sugar recipe to put a twist on these ideas. Don't forget to check out the newest Maxima line from Pregel to help bring on some 5-star pastry desserts into your shop with little to no labor involved. These all inclusive bases and ready to use spreadable creams will only widen your audience base and help get you through these coming Winter months. If you ever need help creating recipes or have questions, feel free to us at info@gelatoparadise.com!
Happy Holidays!