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Home / Pain Perdu with Cinnamon Gelato

Pain Perdu with Cinnamon Gelato

Pain Perdu with Cinnamon Gelato

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Pain Perdu
  • Sautéed Pineapple
  • Cinnamon Gelato
  • Final Assembly

Pain Perdu

250g (8.8oz)
250g (8.8oz)
125g (4.4oz)
125g (4.4oz)
15g (0.5oz)
as needed

Method of Preparation

  1. Combine the milk, cream, sugar, yolks and .
  2. Cut bread into three inch lengths and submerge in liquid mixture for 24 hours in the refrigerator.
  3. Strain bread from liquid and pan sear both ends in butter, then finish in the oven at 250°F for 20 minutes.

Sautéed Pineapple

50g (1.8oz)
50g (1.8oz)
50g (1.8oz)
10g (0.4oz)
250g (8.8oz)

Method of Preparation

  1. Cook the sugar as a dry caramel in a sauté pan and deglaze with cream and butter.
  2. Add pineapple and . Cook until pineapple is tender.

Cinnamon Gelato

1900g (67.0oz)
600g (21.2oz)
400g (14.1oz)
180g (6.3oz)
120g (4.2oz)
80g (2.8oz)
10g (0.4oz)
6g (0.2oz)
100g (3.5oz)
100g (3.5oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients and cook to 85°C/185°F.
  2. Chill and allow to age in the refrigerator for 24 hours.
  3. Batch freeze.

Final Assembly

  1. Place Pain Perdu on desired plate.
  2. Spoon sautéed pineapple around the bottom.
  3. Top with a quenelle of Cinnamon Gelato.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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