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frozen desserts
PRESENTS
2011
For more PreGel AMERICA recipes,
visit www.pregelrecipes.com.
RECIPE BOOK F A L L F L AV O R S
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table of contents
1............... 5-Star Chef Pastry Select Neutro
(Ice Cream Stabilizer)
2............... Gelato – Standard Recipe
4............... Sorbet – Standard Recipe
6............... Italian Ice – Standard Recipe
8............... Pear Sherbet Recipe
10............. Cinnamon Gelato Recipe
12............. Green Apple Sorbet Recipe
5-Star
Chef Pastry Select
Neutro (Ice Cream Stabilizer)
Neutro is a high-yield stabilizer
that comes in powdered form
and is great for pastry and
frozen dessert applications.
{
}
99601 Neutro (Ice Cream Stabilizer)
Application:
Stabilizer for gelato, sorbet and ice cream
gelato
Standard Recipe
grams ouncesingredients
3000g 300g 150g
600g 200g 8g 15g 350g 105.8oz
10.6oz
5.3oz
21oz
7oz
0.3oz
0.5oz
12.3oz
whole milk
heavy cream
PreGel Nonfat Dry Milk (Grade A, Low Heat)
sugar
PreGel Dextrose
glycerol monosterate, optional
5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer)
5-Star Chef Pastry Select Paste or Compound
*Any 5-Star Chef Pastry Select Paste or Compound can be used. PreGel’s recommended
flavor ratio for milk-based gelato/ice cream is 8%-10%.
method of preparation:
1. Mix 5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer)
and dry ingredients together.
2. Add milk and heavy cream.
3. Add 5-Star Chef Pastry Select Flavor Paste or Compound of your choice.
4. Mix carefully using an immersion blender.
5. Heat treat mix to 85°C/185°F.
6. For best results, allow to age in cooler for at least two hours.
7. Process in batch freezer.
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3
sorbet
STANDARD RECIPE
grams ouncesingredients
1500g 550g 200g 1000g 100g 15g 20g 52.9oz
19.4oz)
7oz 35.2oz
3.5oz
0.5oz
0.7oz
water
sugar
PreGel Dextrose
Fruit Puree
5-Star Chef Pastry Select Compound
5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer)
PreGel Vellutina (Sorbitol)
*Any 5-Star Chef Pastry Select Compound can be used. PreGel’s recommended
flavor ratio for water-based sorbet is 3%-5% used in addition to a fruit puree.
method of preparation:
1. Mix PreGel Neutro Ice Cream Stabilizer and dry ingredients together.
2. Add milk and heavy cream.
3. Add PreGel Vellutina and 5-Star Chef Pastry Select Paste or Compound of your choice.
4. Mix carefully using an immersion blender.
5. Heat treat mix to 65°C/150°F
6. Process in batch freezer.
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5
italian ice
STANDARD RECIPE
grams ouncesingredients
3000g 600g 1000g 100g 15g 105.8oz
21.2oz
35.3oz 3.5oz 0.5oz
water
sugar
fruit
5-Star Chef Pastry Select Compound
5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer)
*Any 5-Star Chef Pastry Select Compound can be used. PreGel’s recommended flavor
ratio for Italian Ice is 3%-5% used in addition to a fruit puree.
method of preparation:
1. Mix sugar and 5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer) together.
2. Add water.
3. Add fruit and 5-Star Chef Pastry Select Compound of your choice.
4. Mix carefully using an immersion blender.
5. Process in batch freezer for 5 minutes.
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7
pear
{
SHERBET
}
78217 PEAR Compound
grams ouncesingredients
This recipe features PreGel’s
5-Star Chef Pastry Select Pear
Compound. The delicious, crisp
pear flavor creates a wonderful
fall sorbet perfect for topping
and adorning any dessert.
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1900g67oz milk
400g
14.1oz
cream 36%
400g 14.1ozsugar
180g
6.3oz
PreGel Nonfat Dry Milk (Grade A, Low Heat)
120g
4.2oz
inverted sugar
80g
2.8oz
glucose powder
10g
0.35oz
5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer)
6g
0.21ozmonosterate
100g
3.52oz
5-Star Chef Pastry Select Pear Compound
800g
28.2oz
pear puree
method of preparation:
1. Combine all ingredients and cook to 85°C/185°F.
2. Chill and allow to age in the refrigerator for 24 hours.
3. Batch freeze.
4. Pipe on top of pre-filled tart shells.
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{
cinnamon
GELATO
This recipe features PreGel’s 5-Star Chef Pastry Select
Cinnamon Compound. Spicy and full of robust cinnamon
flavor, the compound goes a long way to create creamy, rich
gelato that compliments any dessert creation.
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grams ouncesingredients
}
78209 Cinnamon Compound
1900g67ozmilk
600g21.1oz
cream 36%
400g14.1ozsugar
180g6.3oz
PreGel Nonfat Dry Milk (Grade A, Low Heat)
120g4.2oz
inverted sugar
80g2.8oz
glucose powder
10g0.35oz
5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer)
6g0.21ozmonosterate
100g3.52oz
egg yolks
100g3.52oz
5-Star Chef Pastry Select Cinnamon Compound
method of preparation:
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pour in batch freezer and freeze.
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11
green apple
SORBETTO
This recipe features PreGel’s 5-Star Chef Pastry Select
Green Apple Compound. The slightly sour, intense
green apple flavor lends itself to various fall-inspired
desserts, and this sorbet is no exception.
grams ouncesingredients
{
}
78212 Green Apple
Compound
1500g
52.9oz
fresh green apple juice
1250g44oz water
160g
5.6oz
atomized glucose powder
80g
2.8oz
inverted sugar
920g 32.4ozsugar
80g
2.8oz
PreGel Nonfat Dry Milk (Grade A, Low Heat)
10g
0.35oz
5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer)
100g
3.5oz
5-Star Chef Pastry Select Green Apple Compound
20g
0.70oz
lemon Juice
method of preparation:
1. Combine the atomized glucose powder, sugar, PreGel Nonfat Dry Milk
and 5-Star Chef Pastry Select Neutro and mix well.
2. Add the water and bring to 65°C/149°F, chill and allow to age over night
in the refrigerator.
3. Add the fresh apple juice, inverted sugar, lemon juice and 5-Star Chef
Pastry Select Green Apple Compound, and mix with an immersion blender.
4. Batch according to your machine.
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