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
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources