Indulge in the exquisite fusion of flavors with our Strawberry-Rose Petal Pavlova Gelato Cake. This elegant dessert celebrates the timeless pairing of strawberries and rose petals, a combination cherished in Middle Eastern and European cuisines for centuries. The sweet, juicy essence of strawberries melds harmoniously with the delicate floral notes of rose, creating a sophisticated and refreshing taste experience. Perfect for special occasions, this pavlova gelato cake not only captivates with its flavor but also with its stunning presentation.
INGREDIENTS
White Cake (see first recipe below)
Rose Petal Gelato GA1001
IQF Strawberry Gelee
Meringue Disc PA5351– Coated in White Chocolate (see second recipe below)
Rose Petal Gelato GA1001
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.
MERINGUE DISC
Yield: 1x
INGREDIENTS
Sugar 1350 gr.
Egg Whites 900 gr.
METHOD: Italian Meringue
Cook sugar with water to 123°C