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Cookie Monster Gelato Cake

Dive into the whimsical delight of our Blue Cookie Monster Ice Cream Cake, featuring the vibrant hue and unique flavor of spirulina paste made from blue-green algae. Spirulina, a nutrient-rich superfood, lends its all-natural color and subtle, earthy taste to this playful dessert. Packed with vitamins and antioxidants, spirulina not only makes this cake visually stunning but also adds a nutritious twist. Perfect for celebrations, this ice cream cake combines fun, flavor, and health in every delicious bite.
INGREDIENTS

White Cake (see first recipe below)
Spirulina Gelato (Natural Blue Gelato) GA1002
Crushed Chocolate Chip Cookies (see second recipe below)
Fior Di Latte Gelato (White Plain Base)
Spirulina Gelato (Natural Blue Gelato) GA1002

 


WHITE BASE 100 COLD - GELATO CAKES

Yield:  

 

1 kg.

3 kg.

4 kg.

8 kg.

12 kg

18 kg.

Whole Milk

707 gr.

2120 gr.

2827 gr.

5655 gr.

8482 gr.

12723 gr.

Gelpan Cold 100 GE1081

100 gr.

299 gr.

398 gr.

796 gr.

1194 gr.

1791 gr.

Sugar

155 gr.

466 gr.

622 gr.

1244 gr.

1866 gr.

2799 gr.

Glucose Powder PA6514

21 gr.

64 gr.

85 gr.

170 gr.

254 gr.

382 gr.

Skimmed Milk Powder

  17 gr.

51 gr.

68 gr.

136 gr.

204 gr.

305 gr.

Flavoring Paste

See Label

T.T 

See Label

T.T 

See Label

T.T 

See Label

T.T

See Label

T.T

See Label

T.T

METHOD:
Combine all dry ingredients and mix well.  

Add dry ingredients to Milk.

Allow to rest for at least 2 to 8 hours.  

Best if left to mature overnight-refrigerated.

Flavor to taste.  Process in batch freezer.

 


CHOCOLATE CHIP COOKIES

1X recipe yields: 540 cookies 

INGREDIENTS: ¼ X
1350 gr. sugar
1304 gr. brown sugar
2041 gr. butter
16 ea.  eggs
2925 gr. cake flour
40 gr. salt
40 gr. baking soda
1350 gr. nuts
2700 gr.  chocolate chips


METHOD:
Cream butter and sugar.

Add the eggs slowly, then the dry ingredients.

Add the nuts and the chocolate chips cookies.

PG_Chefs_0580

PG_Chefs_0633

698A8038

 

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