JUMP INTO SPRING WITH “SPOTLIGHTS FROM THE TREE’S” FEATURED PREGEL FLAVORS
Thursday, February 25, 2010
This month's SPOTLIGHTS highlights PreGel's products that are perfect for jumping into Spring.
Springtime is here again, a celebration of rejuvenation, the season that builds excitement as it gradually edges us into summer! So say "good-bye" to winter! Kick those winter blues aside and get your shop ready to embrace the new season. Jump into spring with PreGel's springtime favorites.
Soffiopan® Yogurt (Mousse Base - Yogurt)
Our Soffiopan® yogurt easily creates yogurt-flavored mousse and semifreddo, perfect for making parfaits! Add any of PreGel's light and airy springtime flavors for a flavored yogurt mousse
Reference product code 65804 when ordering to receive 10% off.
Recipes to try: Cinnamon Nut Granola Mousse-Base Yogurt, Passion Fruit Mousse-Base Yogurt and Raspberry Mousse-Base Yogurt
Application: Mousse and Semifreddo
The refreshing flavor of green tea enriched with the BENEO® fiber - a different green flavor that's sure to surprise
Reference product code 20201 when ordering to receive 10% off.
Recipes to try: Green Tea Gelato
Application: Flavoring for sherbet (to be made with 1/2 milk & 1/2 water) and Tenero (soft serve)
GELATO RECIPES
Green Tea Gelato
Cold process:
1100g PreGel Green Tea Super Sprint - (1 bag)
1250g whole milk
1350g water (This is 100g more than is recommended on the bag)
Instructions:
1. Blend ingredients together in mixing container/bucket.
2. Blend with industrial blender.
3. Pour into cold process machine.
4. Extract gelato into a pan.
Decoration:
Place cinnamon sticks, whole star anise and a few slices of crystallized ginger on top of the gelato.
PASTRY RECIPES
Cinnamon Nut Granola Mousse-Base Yogurt
Ingredients:
100g water
375g heavy cream
75g PreGel Soffiopan® Yogurt (Mousse Base - Yogurt)
Method of Preparation:
1. Combine all ingredients in a mixing bowl with the whip attachments.
2. Whip to medium peaks and serve with granola as desired.
3. Yogurt can be layered with fresh fruit and granola to make a parfait.
Cinnamon Nut Granola
Ingredients:
340g rolled oats
43g slivered almonds
120g PreGel Coconut Traditional Paste
40g powdered sugar
21g pumpkin seeds
21g sunflower seeds
43g crushed pecans or walnuts
4g salt
60g butter
150g honey
20g PreGel Cinnamon Traditional Paste
20g PreGel Vanilla Bean Traditional Paste
Method of Preparation:
1. Combine Coconut Traditional Paste and powdered sugar to break up any large pieces.
2. Stir together oats, almonds, Coconut Traditional Paste, pumpkin seeds, sunflower seeds, pecans and salt in a large bowl.
3. In a sauce pot, combine butter, honey, Cinnamon Compound, and Vanilla Bean Compound and heat over low heat until butter is melted and mixture is liquid.
4. Pour over dry ingredients and stir until well combined.
5. Spread the granola evenly into a thin layer on a parchment lined sheet pan.
6. Bake at 275°F stirring every 5 minutes until golden brown and crisp.
7. Allow to cool before storing in an airtight container.
Assembly:
1. Pipe mousse-base yogurt into a clear glass to fill it about 1/3 full.
2. Sprinkle about ¼ inch of cinnamon nut granola on top of mousse-base yogurt.
3. Pipe mousse-base yogurt into the glass to fill about 2/3 full.
4. Sprinkle about ¼ inch of cinnamon nut granola on top of mousse-base yogurt.
5. Pipe mousse-base yogurt into the glass to fill completely.
6. Sprinkle cinnamon nut granola on top and garnish with fresh fruit if desired.
Raspberry Mousse-Base Yogurt
Ingredients:
100g water
375g heavy cream
80g PreGel Raspberry Fortefrutto®
75g PreGel Soffiopan® Yogurt (Mousse Base - Yogurt)
Method of Preparation:
1. Combine all ingredients in a mixing bowl with the whip attachments.
2. Whip to medium peaks and serve with granola as desired.
3. Yogurt can be layered with fresh fruit and granola to make a parfait.
