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Home / Ghost Pop

Ghost Pop

Ghost Pop

Rating:

Recipe Created By:
PreGel International Training Centers
Difficulty:
Intermediate

  • Components Of Recipe
  • White Base Gelato
  • Pronto Semifreddo

White Base Gelato

2500g (88.2oz)
1 bag (0.0oz)
As Needed
As Needed

Method of Preparation

  1. Combine milk and with an immersion blender.
  2. Let the mix age and hydrate for ½ hour (optional)
  3. Pour into a batch freezer and freeze accordingly
  4. Fill pop molds with the white base gelato and freeze completely.
  5. Unmold the pops, dip them in and allow them to set in the freezer.
  6. Next melt to 35°C/95°F, dip the pops and allow them to freeze completely.
  7. Make the and dip each pop into the semifreddo and decorate with eyes and a mouth.
  8. Store them in a display case according to the manufactures instructions.

Pronto Semifreddo

500g (17.6oz)
500g (17.6oz)
400g (14.1oz)

Method of Preparation

  1. Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment.
  2. Whip on medium to high speed until medium/stiff peaks are formed.
  3. Dip each pop into the semifreddo and store in the freezer or in a display case.
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