Coating Recipe Book

The Coating Range

Wild Berries

Coconut

Pistachio

White Chocolate

Orange

Caramel

Milk Prestige

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 tubExotic Chocolate

1 - Prepare chocolate gelato according to recipe.

3 - Create “stracciatella” effect on gelato by decorating with Caramel Coating.

2 - Create “stracciatella” effect on gelato by decorating with Coconut Coating.

4 - Decorate tub with previously frozen pieces of Caramel and Coconut Coatings.

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Gelato tubSicilian Fantasy

1 - Prepare fiordilatte gelato according to recipe.

3 - Create “stracciatella” effect on gelato by decorating with Pistachio Coating.

2 - Variegate gelato with Amarena Paste 100.

4 - Fill with Pralined Pistachio Chips and decorate tub with previously frozen pieces of Pistachio Coating.

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Gelato tubOrange and Wild Berries Yoghurt

1 - Prepare yoghurt gelato according to recipe.

3 - Create “stracciatella“ effect by decorating with Orange Coating and Wild Berries Coating.

2 - Variegate gelato with Variegati Quattrostagioni Wild Berries Pastry.

4 - Decorate tub with previously frozen pieces of Orange Coating and Wild Berries Coating.

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Gelato tubOther suggested combinations

Gelato flavour Coatings Variegate/FillingFiordilatte Caramel Coating Amarena Variegate

Fiordilatte Plain Excellence Coating Coconut Coating

Chocolate White Chocolate Coating White Chocolate Drops

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”)

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Small cones

Variant

For further recipes, refer to suggested combinations for gelato tub.

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.

2 - Dip semifreddo/gelato part of the cone into Plain Excellence Coating.

Semifreddo gelato with Creative Paste Rum&Coffee flavoured chocolate, dipped in Caramel Coating.

Chocolate, Rum&Coffee, Caramel

Almond and Pistachio

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Cannoli

Variant

For further recipes, refer to suggested combinations for gelato tub.

Coffee gelato or semifreddo, dipped in White Chocolate Coating. Variegate, using a piping bag, with strands of Plain Excellence Coating.

1 - Use a piping bag to fill with Mascarpone semifreddo or gelato, then place in shock freezer.

3 - Apply Crispy Amaretto Chips before coating hardens thoroughly.

2 - Dip semifreddo/gelato part of the “cannolo” into Caramel Coating.

Coffee and White Chocolate

Mascarpone and Caramel

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Gelato on a stick

1 - Pour partially-processed Almond gelato mix (at about -2°C).

3 - Dampen the mould externally with lukewarm water and extract almond gelato.

5 - Apply Crispy Pistachio Chips before coating hardens thoroughly.

2 - Insert sticks in moulds and place in shock freezer.

4 - Dip gelato into Pistachio Coating.

Almond and Pistachio

For further recipes, refer to suggested combinations for gelato tub.10

Variant

Chocolate gelato mix, plunged in Coconut Coating. Variegate with strands of Plain Excellence Coating, using a piping bag.

Chocolate and Coconut

* Per ulteriori ricette, vedi abbinamenti consigliati per gelato in vaschetta.

Gelato/Semifreddo flavours

Coatings 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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Split and gocoated take-away gelato on a liquorice stick

1 - Use piping bag to fill with Fleur de Toffee gelato or semifreddo.

3 - Insert liquorice stick, then place in shock freezer.

5 - Dip one half of gelato into Caramel Coating, dip other half into Milk Prestige Coating.

2 - Use piping bag to fill with Fleur de Sel Variegate.

4 - Extract gelato from mould using supplied plastic stick.

Caramel Fleur de Sel

For further recipes, refer to suggested combinations for gelato tub.12

Variant Chocolate and Coconut

1 - Using a piping bag, fill with Fiordilatte gelato, variegated with Amarena 100.

3 - Extract gelato from mould using supplied plastic stick.

5 - Before Pistachio Coating hardens thoroughly, sprinkle pistachio half with Crispy Pralinated Pistachio Chips.

2 - Insert liquorice stick, then place into shock freezer.

4 - Dip one half of gelato/semifreddo into White Chocolate Coating, dip other half into Pistachio Coating.

For further recipes, refer to suggested combinations for gelato tub.13

Split and gotake-away dessertExotic Chocolate

1 - Use a piping bag to fill cylindrical mould with chocolate gelato or semifreddo, prepared according to recipe.

3 - Use a piping bag to add a layer of previously frozen chocolate gelato or semifreddo.

5 - Decorate surface with previously frozen pieces of Caramel and Coconut Coating.

2 - Make a layer with Coconut Coating.

4 - Make a thick layer of Caramel Coating.

For further recipes, refer to suggested combinations for gelato tub.14

Split and gotake-away dessertOrange and Wild Berries Yoghurt

1 - Use a piping bag to fill cylindrical mould with Yoghurt gelato or semifreddo, prepared according to recipe.

3 - With a piping bag, insert a thin layer of Yoghurt gelato or semifreddo.

5 - With a piping bag add a thin layer of Yoghurt gelato or semifreddo.

2 - Insert a thin layer of Variegati Quattrostagioni Wild Berries Pastry.

4 - Cover with a layer of Wild Berries Coating.

6 - Cover with a layer of Orange Coating.

For further recipes, refer to suggested combinations for gelato tub.15

Pralines on a stick

1 - Fill semi-sphere silicone mould with Cheesecake gelato or semifreddo, using a piping bag. Then place in shock freezer.

3 - Using a spoon, dig a small hollow into the semi-sphere and fill it with Pastry Wild Strawberries Variegate.

5 - Dip into Wild Berries Coating.

2 - Extract gelato or semifreddo semi-spheres from mould.

4 - Unite two semi-spheres in order to create a sphere and seal off with a toothpick or skewer, then place into shock freezer.

Yoghurt gelato filled with Orange Paste and with an Orange Coating.

Variant Yoghurt and Orange

Wild Berries Cheesecake

For further recipes, refer to suggested combinations for gelato tub.16

Pralines on a stick

1 - Pour partially-processed (at about -2°C) Mascarpone gelato mix into silicone mould, then place into shock freezer.

3 - Use a toothpick to dip the praline into the Orange Coating.

Chocolate gelato with Coconut Coating. It is possible to variegate with strands of Plain Excellence Coating.

2 - Bend mould in order to extract pralines.

4 - Apply Crispy Hazelnut Chips before Orange Coating hardens thoroughly.

Variant Chocolate and Coconut

Mascarpone and Orange

For further recipes, refer to suggested combinations for gelato tub.17

Pralines

1 - Using a piping bag, pipe some Orange Coating into the specifically-designed silicone mould, then place into shock freezer.

3 - Using a piping bag, insert a layer of Pistachio Coating, then place into shock freezer.

2 - Using a piping bag, insert a layer of Coconut Coating, then place into shock freezer.

4 - Remove pralines from mould by pushing the bottom of the mould with thumbs.

VariantLayers 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.

Pistachio and Milk Chocolate

Orange, Coconut and Pistachio

For further recipes, refer to suggested combinations for gelato tub.18

Cold Pralines represent:

Suggestions

• 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.

• 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.

For further recipes, refer to suggested combinations for gelato tub.19

Mousse mignon (mini mousse)

1 - Using a piping bag, pipe in a layer (1.5 mm thick) of Wild Berries Coating and place into shock freezer.

3 - Insert yoghurt gelato or semifreddo immediately by pushing down the centre of the Orange Coating so that coating adheres to mould.

5 - Remove mini mousse from mould by pushing the bottom of the mould with thumbs.

2 - Using a piping bag, pipe in a 2 mm layer of Orange Coating.

4 - Insert a Dobus Roll disk that has been previously soaked in Maraschino syrup, then place into shock freezer.

6 - Using a piping bag, apply a small amount of Orange Coating on which to place a redcurrant.

Wild Berries and Orange

For further recipes, refer to suggested combinations for gelato tub.20

1 - Using a piping bag, pipe in a layer of White Chocolate Coating.

3 - Insert coffee gelato or semifreddo immediately by pushing down the centre of the Caramel Coating so that coating adheres to mould.

5 - Remove mini mousse from mould by pushing the bottom of the mould with thumbs.

2 - Using a piping bag, pipe in a thicker layer of Caramel Coating.

4 - Insert a Dobus Roll disk that has been previously imbued with Coffee syrup, the place into shock freezer.

6 - Decorate with a coffee bean.

Variant Coffee White Chocolate and Caramel

For further recipes, refer to suggested combinations for gelato tub.21

Tramezzini

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.

2 - Dip part of the tramezzino into Plain Excellence Coating.

Variant

Dobus Roll, Zabaione gelato, SCROKY VARIEGATE paste, Caramel Coating.

Zabaione and Caramel

Hazelnut Chips

For further recipes, refer to suggested combinations for gelato tub.22

Girelle (Rollé)

1 - Cut into slices Aurum (or Maraschino) soaked Dobus Roll, Chocolate semifreddo flavoured with Orange & Pimento Creative Paste and Yellow Cream Paste semifreddo.

3 - Sprinkle with Hazelnut Chips before coating has hardened thoroughly.

Variant

Rollè soaked in Rum syrup, ricotta semifreddo, filled with Pear 200. Cover with Plain Excellence Coating.

Ricotta Pears and Chocolate

Orange and Pimento flavoured Chocolate

2 - Dip each slice into Orange Coating.

For further recipes, refer to suggested combinations for gelato tub.23

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 estero@prodottistella.it Gen

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