Page 36 - Pastry & Baking Magazine

Tempt Your Limits
34
Pastry & Baking North America
Method:
1.
Combine heavy cream and PreGel
Happy Torte® in a mixing bowl.
2.
Whip to soft peaks.
3.
Fold in PreGel flavoring; whip to
desired peaks.
4.
Reserve amount needed to build
entremet glacé.
5.
Pipe leftover vanilla semifreddo into
silicon sphere molds and freeze.
vanilla semifreddo mousse
Method:
1.
Combine all ingredients into a pot.
2.
Mix well for 2-3 minutes.
3.
Cook to 85°C/185°F.
4.
Chill over ice bath and refrigerate overnight.
5.
Process in gelato machine.
Method:
1.
Combine all ingredients into a pot.
2.
Mix well for 2-3 minutes.
3.
Cook to 85°C/185°F.
4.
Chill over ice bath and refrigerate overnight.
5.
Process in gelato machine.
cinnamon caramel gelato
pear sorbetto
creating gelato/sorbetto bases