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Home / Gelato Cake

Gelato Cake

Gelato Cake

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Neutral Semifreddo Mousse
  • Sponge Cake (Gluten Free)
  • Assembly

Neutral Semifreddo Mousse

150g (5.3oz)
500g (17.6oz)

Method of Preparation

  1. Add heavy cream and in a mixing bowl.
  2. Whip to desired peaks.

Sponge Cake (Gluten Free)

1000g (35.3oz)
230g (8.1oz)
500g (17.6oz)

Method of Preparation

  1. Carefully whip the with the water and eggs on medium-low speed for 3 minutes.
  2. Pour the batter into the desired mold.
  3. Bake for about 20 minutes at 165°/329°F.

Assembly

as needed
as needed

Method of Preparation

  1. To make the filling in the center of the entremet, fill the desired mold with and blast freezer until hardened or frozen enough to remove cleanly from the mold.
  2. Fill the desired silicone entremet mold halfway with the whipped Neutral Semifreddo Mousse and place the frozen insert into the middle.
  3. Pipe some additional semifreddo mousse on top of the insert and lay down a cut piece of the sponge cake to level off the mold.
  4. Blast freeze the mold or freeze overnight in a standard freezer until able to cleanly unmold.
  5. Glaze the frozen entremet on a glazing screen with the that has been warmed to a temperature of approximately 32-35°/89-95°F. Allow for the glaze to set on the frozen entremet until it turns opaque.