KESSKO

The Ice Cream Cake

The perfect combination of parfait and ice cream for a creative variety of products

• Ice cream gateau • Ice cream rolls • Ice cream sandwiches

Celestiale_Eiskonditorei_GB_4sA4__0318.indd 1 19.03.18 14:18 Ice Cream Cakes

Black Forest ice cream gateau Nostalgia ice cream cheesecake Basic recipe for kirsch parfait Basic recipe for cheesecake ice cream

Item no. Item name Quantity Item no. Item name Quantity - Cream, chilled, 30% fat 1,000 g - White base 3,500 g 21044 KESSKO Cremosa Completa 400 g KESSKO Icecream-powder 21031 160 g KESSKO paste Cheesecake 19375 50 g Kirsch (cherry brandy) 08178 KESSKO Dextrose 60 g KESSKO Griottines, roughly Total weight: 3,720 g 08816 150 g chopped Total weight: 1,600 g Red and brown spray-on decoration

Item no. Item name Quantity Basic recipe for Classico chocolate dairy ice cream 01134 KESSKO Rheinperle Chips 50 g 01140 KESSKO Chips 450 g Item no. Item name Quantity 01115 KESSKO Pressed Cocoa 450 g - White base 4,250 g Red chocolate powdered - Ad lib 16003 KESSKO Chocolate Creme 220 g food colouring KESSKO Cocoa Powder, 10025 165 g Total weight: 1,000 g ­alkalized Total weight: 4,635 g • Make our cheesecake ice cream as you normally would. • Beat the cream and KESSKO Cremosa Completa • Dissolve the ingredients for the red and brown with a narrow whisk for approx. 5 min. spray-on decoration together (in the microwave • After that, stir in the KESSKO Griottines. or a water bath). • Make our Classico chocolate dairy ice cream as you normally would. Structure

• KESSKO Dark Sponge Base (round) soaked in KESSKO Strawberry Topping • Cheesecake ice cream rippled with fruity marbling

Celestiale_Eiskonditorei_GB_4sA4__0318.indd 2 19.03.18 14:18 Ice Cream Cakes and Ice Cream Sandwich

Ice cream cheesecake Ice cream sandwich (industrial tray for 20 pcs.) Basic recipe for cheesecake ice cream Basic recipe for vanilla-flavoured parfait

Item no. Item name Quantity Item no. Item name Quantity - White base 3,500 g Cream, chilled and at least - 1,000 g KESSKO Icecream-powder 30% fat 21031 160 g Cheesecake 21044 KESSKO Cremosa Completa 400 g 08178 KESSKO Dextrose 60 g 26024 KESSKO Vanilla Grande 30 g Total weight: 3,720 g Total weight: 1,430 g

Structure Basic recipe for hazelnut ice cream

• KESSKO Dark Sponge Base (round) soaked in Item no. Item name Quantity KESSKO Strawberry Topping - White base 4,250 g 20815 KESSKO Napoli Hazelnut Mass 400 g Decoration recommendation Total weight: 4,650 g • Spray sweetened whipped cream around the edge and in the centre. • Beat all the ingredients for the parfait with a narrow whisk for approx. 5 min. • Place Florentine pieces around the edge. • Make our hazelnut ice cream as you normally • Place fresh berries on the top of the cake in the would. centre. 4-layered structure

• KESSKO Dark Sponge Base soaked in KESSKO ­Hazelnut Topping • Spread the vanilla-flavoured parfait on top of the sponge and marble KESSKO Cookie into this. • Place the KESSKO Sponge Base light soaked in KESSKO Hazelnut Topping on top of the parfait. • Finish the cake with a layer of hazelnut ice cream and marble KESSKO Cookie Variegato into this.

Celestiale_Eiskonditorei_GB_4sA4__0318.indd 3 19.03.18 14:18 Celestiale_Eiskonditorei_GB_4sA4__0318.indd 4 03/18/BD • • tmn.Itemname Item no. Itemname Item no. icecream log • KESSLER &COMP. GMBH&CO.KG·BONNTEL.+49 (0)22840000-0·FAX-77 Basicrecipe forvanilla-flavoured icecream Basic recipe forgiandujaparfait

62 KESSKOVanilla Grande 26024 400g 10839 KESSKOGiandujaPaste 15813 KESSKOCremosaCompleta 21044 ­ Make ourvanilla-flavouredicecreamasyou Brittle. After that,foldintheKESSKOCremaGianduja with anarrowwhiskforapprox.5min. Beat thecreamandKESSKOCremosaCompleta omly would. normally Whitebase - - Cream - Total weight: Croccante ­ 30% fat Cream, chilledandatleast Total weight: KESSKO CremaGianduja www.kessko.de · [email protected] Ice CreamLogs

Quantity Quantity 1,600 g 4,250 g 1,000 g 4,680 g 100 g 130 g 100 g 300 g • • • tmn.Itemname Item no. Itemname Item no. Gianduja icecream log • • • Basicrecipe forvanilla-flavoured icecream Basic recipe forgiandujaparfait Structure

80 KESSKOKurbetteM2000 20g 08501 KESSKOKonsalin 19251 KESSKOFruitpasteStrawberry 19299 21041 400g 19359 KESSKOCremosaCompleta 21044 would. Make ourstrawberryicecreamasyounormally After this,stirinthesmarties. with anarrowwhiskforapprox.5min. Beat thecreamandKESSKOCremosaCompleta Angel blueparfait Strawberry icecream KESSKO StrawberryT Place theKESSKOSpongeBaselightsoakedin Inulin Driedglucose - - Frozenstrawberries - Water - - - Smarties - KESSKO IcecreampowderFrutta Total weight: 30% fat Cream, chilledandatleast T Paste KESSKO BlueAngelIceCream otal weight: opping ontopoftheparfait.

Quantity Quantity 1,570 g 4,260 g 1,500 g 1,500 g 1,000 g Ad lib 150 g 140 g 800 g 120 g 60 g 90 g 50 g 19.03.18 14:18