Page 38 - Pastry & Baking Magazine

Tempt Your Limits
36
Pastry & Baking North America
Method:
1.
After processing the gelato and sorbetto,
spread them into a mold to create inserts for
the cake.
2.
Cut the Almond Dacquoise and Almond
Nougatine into the same size as the inserts
of gelato and sorbetto.
3.
Begin the build by placing the Almond
Nougatine in the bottom of the frame.
4.
Spread a thin layer of Vanilla Semifreddo
Mousse over the top.
5.
Place the Almond Dacquoise on top and
then cover with another thin layer of Vanilla
Semifreddo Mousse.
6.
Place the insert of Cinnamon Caramel
Gelato on top followed with Vanilla
Semifreddo Mousse.
7.
Finish with the last insert of Pear Sorbetto
and finish covering the frame to the top with
Vanilla Semifreddo Mousse.
8.
Place in the Blast freezer.
9.
Remove the Vanilla Semifreddo Mousse
spheres from the mold and glaze with
PreGel Caramel and White Chocolate
Evolution Glazes.
10.
Remove the cake from the frame and spray
with colored cocoa butter, and place g lazed
Vanilla Semifreddo Mousse spheres on top.
assembly
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