Coating Recipe Book

Coating Recipe Book
The Coating Range
Orange
Wild Berries
Caramel
Pistachio
White Chocolate
Milk Prestige
Coconut
Plain Excellence
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Prodotti Stella Coatings are a range of top
quality products meant to make cold pastry
and gelato creations precious, enabling to
decorate and garnish by an extremely simple
processing.
In this Recipe Book you will find many
suggestions and ready-made recipes to
guide you in the plentiful opportunities made
possible by Prodotti Stella Coatings.
A reference book for your imagination,
to lead you to originality.
The suggested combinations are only hints.
That’s because our combinations are not
binding, but rather precious advice.
Prodotti Stella Coatings may be used alone
or in combination with all other flavours of
gelato and semifreddo.
Prodotti Stella Coatings stand out from other
products thanks to their Tale&Quale and Total
Natural brands, which do not contain artificial
colourings, GMO or any hydrogenated
vegetable fats.
Make sure your creations are stored at
below-zero temperature.
Good work and enjoy making new creations!
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Gelato tub
Exotic Chocolate
1 - Prepare chocolate gelato according to recipe.
2 -Create “stracciatella” effect on gelato by
decorating with Coconut Coating.
3 -Create “stracciatella” effect on gelato by
decorating with Caramel Coating.
4 - Decorate tub with previously frozen pieces of
Caramel and Coconut Coatings.
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Gelato tub
Sicilian Fantasy
1 -Prepare fiordilatte gelato according to recipe.
2 - Variegate gelato with Amarena Paste 100.
3 -Create “stracciatella” effect on gelato by
decorating with Pistachio Coating.
4 - Fill with Pralined Pistachio Chips and decorate
tub with previously frozen pieces of Pistachio
Coating.
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Gelato tub
Orange and Wild Berries Yoghurt
1 - Prepare yoghurt gelato according to recipe.
2 -Variegate gelato with Variegati Quattrostagioni
Wild Berries Pastry.
3 -Create “stracciatella“ effect by decorating
with Orange Coating and Wild Berries Coating.
4 -Decorate tub with previously frozen pieces of
Orange Coating and Wild Berries Coating.
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Gelato tub
Other suggested combinations
Gelato flavour
Coatings
Variegate/Filling
Fiordilatte
Caramel Coating
Amarena Variegate
Fiordilatte
Plain Excellence Coating
Coconut Coating
Chocolate
White Chocolate Coating
Rum&Coffee Chocolate
Caramel Coating
White Chocolate
Pistachio Coating
Pannacotta
Coconut Coating
Mascarpone
Orange Coating
Wild Berries Coating
Variegati Quattrostagioni
Wild Berries Pastry
Cheesecake
Orange Coating
Wild Berries Coating
Variegati Quattrostagioni
Wild Strawberries Pastry
Mascarpone
Caramel Coating
Wild Berries Coating
Crispy Amaretto Chips
Fleur de Toffee
Caramel Coating
Variegato Fleur de Sel
Cinnamon&Vanilla
Caramel Coating
Cereal Scroky
Zabaione
Caramel Coating
Coffee Sauce
Coconut
Coconut Coating
Variegato Italian Hazelnut
Cream
Yoghurt
Coconut Coating
Plain Excellence Coating
Coffee
White Chocolate Coating
Cereal Scroky
Almond
Pistachio Coating
Crispy Pralinated Almond
Chips (“Flavours of Sicily”)
White Chocolate Drops
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Small cones
Almond and Pistachio
1 -Use a piping bag to fill with pistachio flavoured
gelato or semifreddo, then place in shock
freezer.
3 -Sprinkle with Crispy Pralinated Pistachio
Chips, before coating hardens.
Variant
Chocolate, Rum&Coffee, Caramel
Semifreddo gelato with Creative Paste
Rum&Coffee flavoured chocolate, dipped in
Caramel Coating.
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For further recipes, refer to suggested combinations for gelato tub.
2 -Dip semifreddo/gelato part of the cone into
Plain Excellence Coating.
Cannoli
Mascarpone and Caramel
1 -Use a piping bag to fill with Mascarpone
semifreddo or gelato, then place in shock
freezer.
2 -Dip semifreddo/gelato part of the “cannolo”
into Caramel Coating.
3 -Apply Crispy Amaretto Chips before coating
hardens thoroughly.
Variant
Coffee and White Chocolate
Coffee gelato or semifreddo, dipped in White
Chocolate Coating.
Variegate, using a piping bag, with strands of
Plain Excellence Coating.
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For further recipes, refer to suggested combinations for gelato tub.
Gelato on a stick
Almond and Pistachio
1 -Pour partially-processed Almond gelato mix
(at about -2°C).
2 -Insert sticks in moulds and place in shock
freezer.
3 -Dampen the mould externally with lukewarm
water and extract almond gelato.
4 -Dip gelato into Pistachio Coating.
5 -Apply Crispy Pistachio Chips before coating
hardens thoroughly.
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For further recipes, refer to suggested combinations for gelato tub.
Variant
Chocolate and Coconut
Chocolate gelato mix, plunged in Coconut Coating.
Variegate with strands of Plain Excellence Coating,
using a piping bag.
Gelato/Semifreddo Coatings
flavours
Variegate/Chips
Vanilla
Orange
Strands of Wild Berries Coating
Almond
White Chocolate
Crispy Pralinated Almond Chips
Mascarpone
Caramel
Amaretto Chips
Pineapple
Coconut
Strands of Milk Prestige Coating
Hazelnut
Plain Excellence
Pralined Hazelnut Chips
White Chocolate
Milk Prestige
Strands of White Chocolate Coating
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* Per ulteriori ricette, vedi abbinamenti consigliati per gelato in vaschetta.
Split and go
coated take-away gelato
on a liquorice stick
Caramel Fleur de Sel
1 -Use piping bag to fill with Fleur de Toffee
gelato or semifreddo.
2 -Use piping bag to fill with Fleur de Sel
Variegate.
3 -Insert liquorice stick, then place in shock
freezer.
4 -Extract gelato from mould using supplied
plastic stick.
5 -Dip one half of gelato into Caramel Coating,
dip other half into Milk Prestige Coating.
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For further recipes, refer to suggested combinations for gelato tub.
Variant
Chocolate and Coconut
1 -Using a piping bag, fill with Fiordilatte gelato,
variegated with Amarena 100.
2 -Insert liquorice stick, then place into shock
freezer.
3 -Extract gelato from mould using supplied
plastic stick.
4 -Dip one half of gelato/semifreddo into White
Chocolate Coating, dip other half into Pistachio
Coating.
5 -Before Pistachio Coating hardens thoroughly,
sprinkle pistachio half with Crispy Pralinated
Pistachio Chips.
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For further recipes, refer to suggested combinations for gelato tub.
Split and go
take-away dessert
Exotic Chocolate
1 -Use a piping bag to fill cylindrical mould with
chocolate gelato or semifreddo, prepared
according to recipe.
2 -Make a layer with Coconut Coating.
3 -Use a piping bag to add a layer of previously
frozen chocolate gelato or semifreddo.
4 -Make a thick layer of Caramel Coating.
5 -Decorate surface with previously frozen pieces
of Caramel and Coconut Coating.
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For further recipes, refer to suggested combinations for gelato tub.
Split and go
take-away dessert
Orange and Wild Berries Yoghurt
1 -Use a piping bag to fill cylindrical mould
with Yoghurt gelato or semifreddo, prepared
according to recipe.
2 -Insert a thin layer of Variegati Quattrostagioni
Wild Berries Pastry.
3 -With a piping bag, insert a thin layer of Yoghurt
gelato or semifreddo.
4 -Cover with a layer of Wild Berries Coating.
5 -With a piping bag add a thin layer of Yoghurt
gelato or semifreddo.
6 -Cover with a layer of Orange Coating.
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For further recipes, refer to suggested combinations for gelato tub.
Pralines on a stick
Wild Berries Cheesecake
1 -Fill semi-sphere silicone mould with
Cheesecake gelato or semifreddo, using a
piping bag. Then place in shock freezer.
2 -Extract gelato or semifreddo semi-spheres
from mould.
3 -Using a spoon, dig a small hollow into the
semi-sphere and fill it with Pastry Wild
Strawberries Variegate.
4 -Unite two semi-spheres in order to create a
sphere and seal off with a toothpick or skewer,
then place into shock freezer.
Variant
5 -Dip into Wild Berries Coating.
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For further recipes, refer to suggested combinations for gelato tub.
Yoghurt and Orange
Yoghurt gelato filled with Orange Paste and with
an Orange Coating.
Pralines on a stick
Mascarpone and Orange
1 -Pour partially-processed (at about -2°C)
Mascarpone gelato mix into silicone mould,
then place into shock freezer.
2 -Bend mould in order to extract pralines.
3 -Use a toothpick to dip the praline into the
Orange Coating.
4 -Apply Crispy Hazelnut Chips before Orange
Coating hardens thoroughly.
Variant
Chocolate and Coconut
Chocolate gelato with Coconut Coating.
It is possible to variegate with strands of Plain
Excellence Coating.
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For further recipes, refer to suggested combinations for gelato tub.
Pralines
Orange, Coconut and Pistachio
1 -Using a piping bag, pipe some Orange Coating
into the specifically-designed silicone mould,
then place into shock freezer.
2 -Using a piping bag, insert a layer of Coconut
Coating, then place into shock freezer.
3 -Using a piping bag, insert a layer of Pistachio
Coating, then place into shock freezer.
4 -Remove pralines from mould by pushing the
bottom of the mould with thumbs.
Variant
Pistachio and Milk Chocolate
Layers of Pistachio Coating, Milk Prestige Coating,
Chocolate Prestige Sauce to fill and Crispy
Pistachio Chips.
Other combinations can be made by varying
layers of coating according to taste.
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For further recipes, refer to suggested combinations for gelato tub.
Cold Pralines
represent:
• An exquisite gift for your dinner party host.
• A small overindulgence you deserve now
and then.
• A new, fast and practical way of tasting
fine chocolates.
Suggestions
• Pralines must be kept refrigerated until ready to serve, otherwise stored at -18/20°C.
• Can be used as a coating or filled with favourite gelato flavour (to be stored at below 0°C).
• If the mould you are using has a hollow you can combine chips, Topping Sauces and
Variegati Quattrostagioni to create you own personalised pralines (i.e. Crumbled Amaretto
with Orange Coating and Caramel Sauce; Variegati Quattrostagioni Wild Strawberries
Pastry are excellent with Wild Berries Coating).
• You can recreate famous chocolates by combining Coconut Coating with White Chocolate,
or Plain Excellence Coating with Amarena 100.
• Dress your shop window in a wide array of colours and shapes, your
customers will be delighted to discover your wide range of pralines.
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For further recipes, refer to suggested combinations for gelato tub.
Mousse mignon
(mini mousse)
Wild Berries and Orange
1 -Using a piping bag, pipe in a layer (1.5 mm
thick) of Wild Berries Coating and place into
shock freezer.
2 -Using a piping bag, pipe in a 2 mm layer of
Orange Coating.
3 -Insert yoghurt gelato or semifreddo
immediately by pushing down the centre of
the Orange Coating so that coating adheres to
mould.
4 -Insert a Dobus Roll disk that has been
previously soaked in Maraschino syrup, then
place into shock freezer.
5 -Remove mini mousse from mould by pushing
the bottom of the mould with thumbs.
6 -Using a piping bag, apply a small amount
of Orange Coating on which to place a
redcurrant.
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For further recipes, refer to suggested combinations for gelato tub.
Variant
Coffee White Chocolate and Caramel
1 -Using a piping bag, pipe in a layer of
White Chocolate Coating.
2 -Using a piping bag, pipe in a thicker layer
of Caramel Coating.
3 -Insert coffee gelato or semifreddo
immediately by pushing down the centre
of the Caramel Coating so that coating
adheres to mould.
4 -Insert a Dobus Roll disk that has been
previously imbued with Coffee syrup, the
place into shock freezer.
5 -Remove mini mousse from mould by
pushing the bottom of the mould with
thumbs.
6 -Decorate with a coffee bean.
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For further recipes, refer to suggested combinations for gelato tub.
Tramezzini
Hazelnut Chips
1 -Using a rectangular mould cut Dobus Roll into
rectangles. Combine with hazelnut gelato or
semifreddo and La Granellata Paste filling.
3 -Before coating has hardened thoroughly,
sprinkle with Hazelnut Chips.
Variant
Zabaione and Caramel
Dobus Roll, Zabaione gelato, SCROKY VARIEGATE
paste, Caramel Coating.
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For further recipes, refer to suggested combinations for gelato tub.
2 -Dip part of the tramezzino into Plain Excellence
Coating.
Girelle (Rollé)
Orange and Pimento flavoured
Chocolate
1 - Cut into slices Aurum (or Maraschino) soaked
Dobus Roll, Chocolate semifreddo flavoured
with Orange & Pimento Creative Paste and
Yellow Cream Paste semifreddo.
2 -Dip each slice into Orange Coating.
3 -Sprinkle with Hazelnut Chips before coating
has hardened thoroughly.
Variant
Ricotta Pears and Chocolate
Rollè soaked in Rum syrup, ricotta semifreddo,
filled with Pear 200. Cover with Plain Excellence
Coating.
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For further recipes, refer to suggested combinations for gelato tub.
www.itsgut.it
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Prodotti Stella S.p.A.
via IV Novembre, 12 Altavilla Vicentina 36077 (VI) ITALY
T +39 0444 333600 F +39 0444 370828 www.prodottistella.it [email protected]