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Home / Black Forest Milkshake
Black Forest Milkshake
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner/Intermediate
Recipe Created By: PreGel Professional Training Center
Difficulty: Beginner/Intermediate
- Components Of Recipe
- Chocolate Gelato
- Chocolate Gelato Milkshake
- Chocolate Sponge Cake
- Vanilla Pannasu® Whipped Cream
- Assembly
Chocolate Gelato
| 3000g (105.8oz) | |
| 150g (5.3oz) | |
| 540g (19.0oz) | |
| 60g (2.1oz) | |
| 300g (10.6oz) | |
| 400g (14.1oz) |
Method of Preparation
- Combine all ingredients in a large bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in gelato batch freezer and process according to machines instructions.
Chocolate Gelato Milkshake
| 700g (24.7oz) | |
| 500g (17.6oz) |
Method of Preparation
- Combine both ingredients in a blender and blend until smooth and creamy.
- Pour into desired drinking vessel.
Chocolate Sponge Cake
| 600g (21.2oz) | |
| 400g (14.1oz) |
Method of Preparation
- Combine ingredients in a mixing bowl; mix with the whip attachment until mixture is smooth and creamy.
- Spread evenly onto a Silpat® lined ¼ sheet tray with an offset spatula.
- Bake at 180°C/356°F until the sponge bounces back to the touch, approximately 12-15 minutes.
- Let cool at room temperature and place into the freezer. Once frozen, cut discs measuring 2” in diameter and ½” thick.
Vanilla Pannasu® Whipped Cream
| 10g (0.4oz) | |
| 500g (17.6oz) | |
| 30g (1.1oz) |
Method of Preparation
- Mix together the Vanilla Velvet Traditional Paste, heavy cream and PreGel Pannasu® (Powdered Cream Stabilizer) until free of lumps.
- Continue to whip to medium stiff peaks.
- Pipe as desired.
Method of Preparation
- In the desired glass, pour an approximate amount of milkshake to divide the glass into a little less than half full.
- On top of this first layer of milkshake place two pre-cut pieces of the chocolate sponge cake.
- Spoon about a ½” layer of the Amarena Cherry Arabeschi® (Whole Sour Cherries) on top of the cake and smooth to ensure that the layer is even.
- Pour the remaining amount of the milkshake into the glass leaving approximately ¾” of the rim exposed for the vanilla Pannasu® (Powdered Cream Stabilizer) whipped cream.
- In a piping bag with a star tip, pipe the vanilla Pannasu® (Powdered Cream Stabilizer) whipped cream into a large rosette until it just peaks to the top of the glass.
- Using a small spoon or squeeze bottle, swirl the Pino Pinguino® Nero Arabeschi® around the outer edge of the vanilla Pannasu® (Powdered Cream Stabilizer) whipped cream rosette leaving an area in the middle empty to place the chocolate dipped golden cherry.