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Home / Strawberry Shortcake Soft Serve Verrine
- Components Of Recipe
-
Strawberry Vanilla Soft Serve
-
Almond Sponge
-
Final Assembly
Strawberry Vanilla Soft Serve
1000g (35.3oz) | |
3000g (105.8oz) | |
500g (17.6oz) | |
150g (5.3oz) | |
200g (7.1oz) | |
100g (3.5oz) | |
Method of Preparation
- Combine all ingredients and mix well with immersion blender for 2-3 minutes.
- Place in Cold Process machine and follow the machine instructions.
Almond Sponge
380g (13.4oz) | |
380g (13.4oz) | |
380g (13.4oz) | |
50g (1.8oz) | |
200g (7.1oz) | |
50g (1.8oz) | |
Method of Preparation
- In the mixer, whisk together the almond flour and the sugar.
- Add the eggs and whip on high speed for 3 minutes.
- On low speed add the sifted flour and then the butter.
- Bake in a frame at 160°C/320°F for about 20 minutes.
- Cool completely before proceeding.
- Cut into desired size cubes and toast in oven for about 5 minutes until crisp and golden brown.
Final Assembly
- In the bottom of a verrine cup, place toasted cubes of sponge cake.
- Top with chopped strawberries.
- Top with Strawberry Vanilla Soft Serve.
- Top with .