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

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources