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Home / Chocolate Pistachio Gelato Cake

Chocolate Pistachio Gelato Cake

Chocolate Pistachio Gelato Cake

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Pistachio Gelato
  • Chocolate Gelato
  • Assembly

Pistachio Gelato

3000g (105.8oz)
150g (5.3oz)
540g (19.0oz)
60g (2.1oz)
150g (5.3oz)
150g (5.3oz)
400g (14.1oz)

Method of Preparation

  1. Combine all ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Heat mix to 85°C/185°F. Cool and age if desired.
  4. Place in gelato batch freezer and process according to machine instructions.

Chocolate Gelato

3000g (105.8oz)
150g (5.3oz)
540g (19.0oz)
60g (2.1oz)
300g (10.6oz)
400g (14.1oz)

Method of Preparation

  1. Combine all ingredients in a large bucket
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place in gelato batch freezer and process according to machine instructions.

Assembly

As needed
As needed
As needed
As needed

Method of Preparation

  1. Place a cake ring on a sheet pan lined with a silicone baking mat, and place in freezer to get cold.
  2. Remove cake ring and sheet pan from freezer, and line ring with acetate.
  3. Using a gelato spade, spread chocolate gelato, forming a bowl in the middle of the ring, return to freezer.
  4. Once hard, fill with pistachio gelato, leaving room for sponge cake at the top.
  5. Place sponge cake down and press until level with the cake ring.
  6. Return to freezer until completely frozen, then remove from ring.
  7. Set cake on a glazing rack, and pour PreGel Pino Pinguino Original over the entire cake, making sure to cover the sides.
  8. Allow the glaze to finish dripping, move cake onto serving plate or cake board. Freeze, or garnish and serve.
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