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Black Forest Milkshake

Black Forest Milkshake


Recipe Created By:
PreGel Professional Training Center

  • 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

  1. Combine all ingredients in a large bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place in gelato batch freezer and process according to machines instructions.

Chocolate Gelato Milkshake

700g (24.7oz)
500g (17.6oz)

Method of Preparation

  1. Combine both ingredients in a blender and blend until smooth and creamy.
  2. Pour into desired drinking vessel.

Chocolate Sponge Cake

600g (21.2oz)
400g (14.1oz)

Method of Preparation

  1. Combine ingredients in a mixing bowl; mix with the whip attachment until mixture is smooth and creamy.
  2. Spread evenly onto a Silpat® lined ¼ sheet tray with an offset spatula.
  3. Bake at 180°C/356°F until the sponge bounces back to the touch, approximately 12-15 minutes.
  4. 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

  1. Mix together the Vanilla Velvet Traditional Paste, heavy cream and PreGel Pannasu® (Powdered Cream Stabilizer) until free of lumps.
  2. Continue to whip to medium stiff peaks.
  3. Pipe as desired.

Method of Preparation

  1. In the desired glass, pour an approximate amount of milkshake to divide the glass into a little less than half full.
  2. On top of this first layer of milkshake place two pre-cut pieces of the chocolate sponge cake.
  3. 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.
  4. 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.
  5. 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.
  6. 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.