Hezelnut Lemon Cookie Layered Gelato
Servings
1pan
Servings
1pan
Ingredients
Cold Process
Hot Process
Instructions
Cold Process
  1. Combine the first six ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place in batch freezer and process according to machine instructions.
  4. While extracting gelato into gelato pan, fold in PreGel Grisbì® Arabeschi® (Italian Lemon Cookie) – 84102.
  5. Immediately transfer gelato pan to display case.
  6. Using the soft gelato, in a clean gelato pan spread a flat layer of Hazelnut Lemon Cookie Gelato. Blast freeze until firm.
  7. Pour Layer of PreGel Arabeschi® Lemon Cookie over the gelato. Blast freeze until firm.
  8. Garnish as desired and transfer to display case to hold.
Hot Process
  1. Combine the first seven ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Pasteurize the mix at 85°C/185°F.
  4. Place in batch freezer and process according to machine instructions.
  5. While extracting gelato into gelato pan, fold in PreGel Grisbì® Arabeschi® (Italian Lemon Cookie) – 84102.
  6. Immediately transfer gelato pan to display case.
  7. Using the soft gelato, in a clean gelato pan spread a flat layer of Hazelnut Lemon Cookie Gelato. Blast freeze until firm.
  8. Pour Layer of PreGel Arabeschi® Lemon Cookie over the gelato. Blast freeze until firm.
  9. Garnish as desired and transfer to display case to hold.