Lemon Mascarpone Gelato Monoportion
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Ingredients
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Unit of Measurement
- 2400 g whole milk
- 150 g heavy cream
- 400 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 300 g PreGel Totalbase®-301148
- 120 g PreGel Mascarpone 30 Powdered Flavor - Italian Cream Cheese - 307028
- 600 g lemon puree
- Flourless Chocolate Cake
- 165 g butter
- 425 g sugar
- 8 each eggs
- 120 g PreGel Five Star Chef Cacao Togo (Cocoa Powder) - 70148
- Final Assembly
- PreGel Pino Pinguino® Nero Arabeschi® - Dark Chocolate - 54072
Method of Preparation
Instructions for Lemon Mascarpone Gelato
- With an immersion blender, mix all of the ingredients except the lemon puree.
- Mix well for 2-3 minutes.
- Add the lemon puree and mix well until combined.
- Place in cold process machine and follow the machine instructions.
Instructions for Flourless Chocolate Cake
- Cream together butter and sugar.
- Add eggs, two at a time, to butter, and scrape bowl between additions.
- Add sifted PreGel Cacao Togo (Cocoa Powder) - 70148.
- Pipe into desired mold and bake at 171°C/340°F for about 12 minutes, until done.
- Allow to cool and use as needed to build the monoportion.
Instructions for Final Assembly
- pipe Lemon Mascarpone Gelato into desired mold.
- Immediately place the layer of Flourless Chocolate Cake, and press into the mold to give a flat bottom. Clean up excess gelato and smooth out monoportion with an offset spatula. Blast freeze until firm enough to remove from mold.
- Remove monoportion from mold and store in a normal freezer.
- Glaze with PreGel Pino Pinguino® Nero Arabeschi® (Dark Chocolate) - 54072 and store in a normal freezer to allow PreGel Pino Pinguino® Nero Arabeschi® (Dark Chocolate) - 54072 to set.
- Transfer to display case and store in display case until ready to serve.