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Home / Lemon Mascarpone Gelato Monoportion

Lemon Mascarpone Gelato Monoportion

Lemon Mascarpone Gelato Monoportion

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Lemon Mascarpone Gelato
  • Flourless Chocolate Cake
  • Final Assembly

Lemon Mascarpone Gelato

2400g (84.7oz)
150g (5.3oz)
400g (14.1oz)
60g (2.1oz)
300g (10.6oz)
120g (4.2oz)
600g (21.2oz)

Method of Preparation

  1. With an immersion blender, mix all of the ingredients except the lemon puree.
  2. Mix well for 2-3 minutes.
  3. Add the lemon puree and mix well until combined.
  4. Place in cold process machine and follow the machine instructions.
Notes to Consider: we do not recommend doing this as a single batch Hot Process, because the high quantity of lemon juice increases the chance of curdling in the milk. You can do hot process when using a large batch of base and adding the lemon juice after the base has already cooled down to refrigeration temperature.

Flourless Chocolate Cake

165g (5.8oz)
425g (15.0oz)
8 each
120g (4.2oz)

Method of Preparation

  1. Cream together butter and sugar.
  2. Add eggs, two at a time, to butter, and scrape bowl between additions.
  3. Add sifted .
  4. Pipe into desired mold and bake at 171°C/340°F for about 12 minutes, until done.
  5. Allow to cool and use as needed to build the monoportion.

Final Assembly

as needed

Method of Preparation

  1. Pipe Lemon Mascarpone Gelato into desired mold.
  2. Immediately place the layer of Flourless Chocolate Cake, and press into the mold to give a flat bottom. Clean up excess gelato and smooth out monoportion with an offset spatula. Blast freeze until firm enough to remove from mold.
  3. Remove monoportion from mold and store in a normal freezer.
  4. Glaze with and store in a normal freezer to allow to set.
  5. Transfer to display case and store in display case until ready to serve.