Black Forest Cake Gelato

Menu Part: 
Dessert
Cuisine Type: 
American

A wonderful blend of cherry and chocolate, this German staple makes its debut in creamy gelato complete with pieces of chocolate cake and topped with Amarena cherries.

Ingredients

Chocolate Syrup
7.1oz water
7.1oz PreGel Zuppi — Chocolate

Chocolate Cake
7.1oz whole milk
300g PreGel 5-Star Chef Pastry Select™ Tortino al Cioccolato (Molten Chocolate Cake Base)

Black Forest Gelato (hot process)
3000g whole milk
300g cream
540g sugar
60g PreGel Dextrose
150g PreGel Diamant 50 (Milk Base – Hot Process)
150g PreGel Nonfat Dry Milk (Grade A, Low Heat)
380g PreGel Cacaopat Traditional Paste (Chocolate – Unsweet)
200g chocolate cake
250g PreGel Amarena Arabeschi® (Whole Sour Cherries)

Steps

Chocolate syrup

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

Chocolate cake

  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.

Black Forest gelato

  1. Strain cherries from PreGel Amarena Arabeschi® (Whole Sour Cherries) and reserve liquid.
  2. Combine milk, cream, sugar, PreGel Dextrose, PreGel Diamant 50 (Milk Base – Hot Process), PreGel Nonfat Dry Milk (Grade A, Low Heat), PreGel Cacaopat Traditional Paste (Chocolate – Unsweet) and reser ved 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).

More From FoodService Director

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

FSD Resources