frozen desserts - PreGel America

PRESENTS 

For more PreGel AMERICA recipes, 

visit www.pregelrecipes.com. 

2011 

frozen desserts 

RECIPE BOOK 

FALL FLAVORS 

Contact Information: 

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Las Vegas: 702.454.3032 

Washington D.C.: 410.850.5030 

Miami: 305.635.1249 

NYC: 718.842.8700 

San Francisco: 510.627.0093 

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table of contents 

1............... 5-Star Chef Pastry Select Neutro 

(Ice Cream Stabilizer) 

2............... Gelato – Standard Recipe 

4............... Sorbet – Standard Recipe 

6............... Italian Ice – Standard Recipe 

8............... Pear Sherbet Recipe 

10............. Cinnamon Gelato Recipe 

12............. Green Apple Sorbet Recipe 

5-Star Chef Pastry Select 

Neutro (Ice Cream Stabilizer) 

Neutro is a high-yield stabilizer 

that comes in powdered form 

and is great for pastry and 

frozen dessert applications. 

{ 

Application: 

Stabilizer for gelato, sorbet and ice cream 

} 

99601 Neutro (Ice Cream Stabilizer)

gelato 

Standard Recipe 

grams ounces ingredients 

3000g 105.8oz whole milk 

300g 10.6oz heavy cream 

150g 5.3oz PreGel Nonfat Dry Milk (Grade A, Low Heat) 

600g 21oz sugar 

200g 7oz PreGel Dextrose 

8g 0.3oz glycerol monosterate, optional 

15g 0.5oz 5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer) 

350g 12.3oz 5-Star Chef Pastry Select Paste or Compound 

*Any 5-Star Chef Pastry Select Paste or Compound can be used. PreGel’s recommended 

flavor ratio for milk-based gelato/ice cream is 8%-10%. 

method of preparation: 

1. Mix 5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer) 

and dry ingredients together. 

2. Add milk and heavy cream. 

3. Add 5-Star Chef Pastry Select Flavor Paste or Compound of your choice. 

4. Mix carefully using an immersion blender. 

5. Heat treat mix to 85°C/185°F. 

6. For best results, allow to age in cooler for at least two hours. 

7. Process in batch freezer. 

2 PreGel Frozen Dessert Recipe Book www.pregelrecipes.com 3

sorbet 

STANDARD RECIPE 


1500g 52.9oz water 

550g 19.4oz) sugar 

200g 7oz PreGel Dextrose 

1000g 35.2oz Fruit Puree 

100g 3.5oz 5-Star Chef Pastry Select Compound 


20g 0.7oz PreGel Vellutina (Sorbitol) 

*Any 5-Star Chef Pastry Select Compound can be used. PreGel’s recommended 

flavor ratio for water-based sorbet is 3%-5% used in addition to a fruit puree. 


1. Mix PreGel Neutro Ice Cream Stabilizer and dry ingredients together. 

2. Add milk and heavy cream. 

3. Add PreGel Vellutina and 5-Star Chef Pastry Select Paste or Compound of your choice. 


5. Heat treat mix to 65°C/150°F 

6. Process in batch freezer. 


italian ice 

STANDARD RECIPE 


3000g 105.8oz water 

600g 21.2oz sugar 

1000g 35.3oz fruit 

100g 3.5oz 5-Star Chef Pastry Select Compound 


*Any 5-Star Chef Pastry Select Compound can be used. PreGel’s recommended flavor 

ratio for Italian Ice is 3%-5% used in addition to a fruit puree. 


1. Mix sugar and 5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer) together. 

2. Add water. 

3. Add fruit and 5-Star Chef Pastry Select Compound of your choice. 


5. Process in batch freezer for 5 minutes. 


pear 

SHERBET 

{ 

} 

78217 PEAR Compound 


This recipe features PreGel’s 

5-Star Chef Pastry Select Pear 

Compound. The delicious, crisp 

pear flavor creates a wonderful 

fall sorbet perfect for topping 

and adorning any dessert. 

1900g 67oz milk 

400g 14.1oz cream 36% 



120g 4.2oz inverted sugar 

80g 2.8oz glucose powder 


6g 0.21oz monosterate 

100g 3.52oz 5-Star Chef Pastry Select Pear Compound 

800g 28.2oz pear puree 


1. Combine all ingredients and cook to 85°C/185°F. 

2. Chill and allow to age in the refrigerator for 24 hours. 

3. Batch freeze. 

4. Pipe on top of pre-filled tart shells. 


{ 

} 


78209 Cinnamon Compound 

cinnamon 

GELATO 

This recipe features PreGel’s 5-Star Chef Pastry Select 

Cinnamon Compound. Spicy and full of robust cinnamon 

flavor, the compound goes a long way to create creamy, rich 

gelato that compliments any dessert creation. 

1900 g 67 oz milk 

600 g 21.1 oz cream 36% 

400 g 14.1 oz sugar 

180 g 6.3 oz PreGel Nonfat Dry Milk (Grade A, Low Heat) 

120 g 4.2 oz inverted sugar 

80 g 2.8 oz glucose powder 

10 g 0.35 oz 5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer) 

6 g 0.21 oz monosterate 

100 g 3.52 oz egg yolks 

100 g 3.52 oz 5-Star Chef Pastry Select Cinnamon Compound 


1. Mix all ingredients together. 

2. Blend with immersion blender. 

3. Pour in batch freezer and freeze. 


green apple 

SORBETTO 

This recipe features PreGel’s 5-Star Chef Pastry Select 

Green Apple Compound. The slightly sour, intense 

green apple flavor lends itself to various fall-inspired 

desserts, and this sorbet is no exception. 


{ 

78212 Green Apple 

Compound 

1500g 52.9oz fresh green apple juice 

1250g 44oz water 

160g 5.6oz atomized glucose powder 

80g 2.8oz inverted sugar 




100g 3.5oz 5-Star Chef Pastry Select Green Apple Compound 

20g 0.70oz lemon Juice 

} 


1. Combine the atomized glucose powder, sugar, PreGel Nonfat Dry Milk 

and 5-Star Chef Pastry Select Neutro and mix well. 

2. Add the water and bring to 65°C/149°F, chill and allow to age over night 

in the refrigerator. 

3. Add the fresh apple juice, inverted sugar, lemon juice and 5-Star Chef 

Pastry Select Green Apple Compound, and mix with an immersion blender. 

4. Batch according to your machine.

frozen desserts - PreGel America

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