Gelato Display Case
25 September 2010
Gelato Display Case
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 Gelato Display Case 4 Flavor Pans $1,949.00 Time Remaining: 25d 17h 1m Buy It Now for only: $1,949.00 |
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 GELATO ICE CREAM DISPLAY CASE 14 PANS 67 BRONZE $7,069.00 Time Remaining: 7d 11h 13m Buy It Now for only: $7,069.00 |
 GELATO ICE CREAM DISPLAY CASE FREEZER 14 PANS 67 $7,069.00 Time Remaining: 7d 11h 12m Buy It Now for only: $7,069.00 |
 GELATO ICE CREAM DISPLAY CASE FREEZER 20 PANS 110 $11,514.00 Time Remaining: 7d 11h 16m Buy It Now for only: $11,514.00 |
What's tiramisu?
I went to the San Francisco Pizza Oven for dinner and they had some in the display case and it looked good. I used to work at an Italian yogurt shop where we had tiramisu-flavored gelato and it was good, but what is the real stuff made out of? What are the ingredients?
Its an Italian dessert made with soft sponge biscuits soaked it coffee liquor than layered with cream and dusted with chocolate powder here is a basic recipe:
Ingredients
POUNDCAKE, 6 oz. cut into 1/2-inch cubes
MASCARPONE CHEESE, 8 ounces
HEAVY CREAM, 1-1/4 cups
EGGS, 2
SUGAR, 2/3 cup + 1/4 cup, divided
UNFLAVORED GELATIN, 1 envelope
KAHLUA or AMARETTO, 6 tablespoons
VANILLA, 1/4 teaspoon
UNSWEETENED COCOA POWDER (optional)
SWEETENED WHIPPED CREAM (optional)
SHAVED CHOCOLATE for decorating
Directions:
Divide cake pieces evenly among 12 1/2-cup capacity custard cups; set aside.
In bowl with mixer at high speed beat cheese with heavy cream until mixture falls from spatula in thick ribbon, about 1 minute; set aside.
In another bowl with mixer at high speed beat eggs until fluffy, 6-8 minutes.
Meanwhile, in pot over high heat, combine 2/3 cup sugar with 1/4 cup water; bring to a boil.
Cook until sugar dissolves and temperature reaches 250 degrees Fahrenheit on candy thermometer.
Gradually beat the boiling sugar syrup into beaten eggs.
Continue beating until slightly cooled, about 3 minutes. Transfer to a large bowl; set aside.
In a small bowl, combine 3 tablespoons of water with gelatin; let stand 5 minutes.
In a small pot over high heat, combine 1/2 cup water with remaining sugar; bring to a boil.
Cook until sugar dissolves, 3-4 minutes.
Remove from heat; stir in liqueur, vanilla and reserved gelatin until gelatin dissolves.
Fold 3/4 of the liqueur mixture into the egg mixture; fold in the cheese mixture.
Drizzle the remaining liqueur mixture over the cake in thecustard cups, dividing the cheese mixture evenly among the cups.
Refrigerate until firm, at least 1 hour.
Garnish each with sprinkling of cocoa, whipped cream and chocolate shavings, if desired.
