Black Forest Gelato

Method of Preparation

1. Whisk all ingredients together. Set aside for assembly.

1. Butter and flour an 8-inch cake pan.
2. Mix all ingredients until smooth and creamy.
3. Pour into pan and bake at 180°C/355°F until fully baked - about 20-30 minutes.
4. Allow to cool and cut into cubes.
5. Gently toss cake cubes in Chocolate Syrup, spread on a sheet pan and freeze.

1. Melt PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) - 56522 in microwave.
2. Strain cherries from PreGel Amarena Arabeschi® (Whole Sour Cherries) - 71204, and reserve liquid.
3. Combine whole milk, cream, sugar, PreGel Dextrose (Sweetening Agent) - 83611, PreGel Totalbase® (Water & Milk Base - Cold Process) - 301148, PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) - 56522 and reserved cherry syrup in a large plastic bucket.
4. Mix well for 2-3 minutes using an immersion blender.
5. Place in a batch freezer and process according to machine's instructions.
6. Upon extraction, fold in the cherries and the frozen chocolate cake pieces.
7. Decorate with PreGel Amarena Arabeschi® (Whole Sour Cherries) - 71204.

1. Strain cherries from PreGel Amarena Arabeschi® (Whole Sour Cherries) - 71204, and reserve liquid.
2. Combine whole milk, cream, sugar, PreGel Dextrose (Sweetening Agent) - 83611, PreGel Diamant 50 (Milk Base - Hot Process) - 301138, PreGel Nonfat Dry Milk (Grade A, Low Heat) - 82013, PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) - 56522, and reserve cherry syrup in a large plastic bucket.
3. Mix well for 2-3 minutes using an immersion blender.
4. Place in Hot Process machine and process according to machine's instructions, or heat on a stovetop to 85°C/185°F.
5. Process in a batch freezer according to manufacturer's instructions.
6. Upon extraction, fold in the cherries and the frozen chocolate cake pieces.
7. Decorate with PreGel Amarena Arabeschi® (Whole Sour Cherries) - 71204.