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.