Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Strawberry Pistachio Gelato Cake

Strawberry Pistachio Gelato Cake

Strawberry Pistachio Gelato Cake

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Pistachio Gelato - Hot Process
  • Strawberry Sorbetto - Hot Process
  • Vanilla Semifreddo
  • Dried Meringue
  • Almond Dacquoise
  • Final Process

Pistachio Gelato - Hot Process

3000g (105.8oz)
300g (10.6oz)
600g (21.2oz)
60g (2.1oz)
150g (5.3oz)
150g (5.3oz)
420g (14.8oz)

* can be replaced with

Method of Preparation

  1. Mix all ingredients together.
  2. Blend with immersion blender.
  3. Pasteurize at 85°/185°F.
  4. Pour in batch freezer and freeze.

Strawberry Sorbetto - Hot Process

1500g (52.9oz)
1000g (35.3oz)
100g (3.5oz)
10g (0.4oz)
550g (19.4oz)
100g (3.5oz)
140g (4.9oz)

* can be replaced with

Method of Preparation

  1. Mix all ingredients together.
  2. Blend with immersion blender.
  3. Pour the mix in the pasteurizer and cook at 65°C/149°F.
  4. Pour in batch freezer and freeze.

Vanilla Semifreddo

300g (10.6oz)
1000g (35.3oz)
40g (1.4oz)

Method of Preparation

  1. Add , and in a mixing bowl.
  2. Whip to soft peaks.

Dried Meringue

100g (3.5oz)
500g (17.6oz)

Method of Preparation

  1. Mix the two ingredients together in a mixing bowl.
  2. Whip to firm peaks.
  3. Pipe as desired and dry in the oven at 190°F.

Almond Dacquoise

20g (0.7oz)
225g (7.9oz)
2g (0.1oz)
220g (7.8oz)
220g (7.8oz)
47g (1.7oz)

Method of Preparation

  1. Sift together almond meal, powdered sugar and salt.
  2. Whip together egg whites and sugar until sugar is dissolved; add and whip to full volume.
  3. Fold in sifted dry ingredients.
  4. Pipe into desired mold and bake at 163°C/325°F until done.

Ingredients

as needed

Final Assembly

  1. After processing the pistachio gelato and strawberry sorbetto, spread them into a mold to create inserts for the cake.
  2. Cut the almond dacquoise into the same size as the inserts of gelato and sorbetto.
  3. Begin the build by placing dried meringue in the bottom of the ring.
  4. Spread a thin layer of vanilla semifreddo over the top.
  5. Place the almond dacquoise on top and then cover with another thin layer of vanilla semifreddo.
  6. Place the insert of pistachio gelato on top followed with vanilla semifreddo.
  7. Finish with the last insert of strawberry sorbetto and finish covering the ring to the top with vanilla semifreddo.
  8. Place in the freezer.
  9. Pipe leftover vanilla semifreddo into silicone sphere molds and allow to freeze.
  10. Remove the spheres from the mold and glaze with .
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/bottom-page.php on line 11

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
© 2017 PreGel America. All Rights Reserved.
Pinterest Twitter Facebook YouTube Instagram
 

Select Your Region

Please select your region below so we can better suit your recipe and ingredient needs.

Close

Contact Us Today

Speak to our Instructors at the PreGel Professional Training Center to learn more about how PreGel can help your business and passion grow. Fill out the form below to start: