PreGel Recipes

Alfajor Gelato

BaseDiamant 50, Totalbase
GelatoModern Gelato

Servings

1Pan

Servings

1Pan

Ingredients

Hot Process – Intermediate
3000g whole milk
150g cream
540g sugar
60g PreGel Dextrose – Sweetening Agent – 83612
150g PreGel Diamant 50 – Milk Base – Hot Process – 301138
150g PreGel Nonfat Dry Milk – Grade A – Low Heat – 314005
90g PreGel Caramelllatte Traditional Paste – Caramel & Milk – 27406
80g PreGel Roasted Almond Traditional Paste – 55202
PreGel Mou Topping – Creamy Caramel – 19906

Cold Process – Beginner

3000g whole milk
150g cream
540g sugar
60g PreGel Dextrose – Sweetening Agent – 83612
300g PreGel Totalbase®-301148
90g PreGel Caramelllatte Traditional Paste – Caramel & Milk – 27406
80g PreGel Roasted Almond Traditional Paste – 55202
PreGel Mou Topping – Creamy Caramel – 19906

Instructions

Hot Process – Intermediate

With an immersion blender, combine all ingredients except PreGel Mou Topping (Creamy Caramel) – 19906.
Mix well for 2-3 minutes.
Place in Hot Process machine and follow the machine’s instructions for heating and freezing.
While extracting, fold in PreGel Mou Topping (Creamy Caramel) – 19906.

Cold Process – Beginner

With an immersion blender, combine all ingredients except PreGel Mou Topping (Creamy Caramel) – 19906.
Mix well for 2-3 minutes.
Place in batch freezer and process according to machine’s instructions.
While extracting, fold in PreGel Mou Topping (Creamy Caramel) – 19906.