• Set stand up freezer to -16°C.
• Set the blast freezer to -40°C.
• Preheat combi oven to 165°C, 0% humidity, low fan.

Strawberry Gel

• In a small saucepan, combine strawberry puree, water (A), invert syrup and half of the sugar.
• Place on low heat and warm until sugar is dissolved, whisking to combine.
• Meanwhile, in a small stainless-steel bowl combine remaining half of the sugar with the pectin.
• Sprinkle the sugar and pectin mixture to the puree and whisk to combine. Continue to warm over low heat until 65°C.
• In a glass pinch bowl, warm the water (B) in the microwave for 10 second then add the citric acid and stir until dissolved. Add to the strawberry mixture once it has reached the desired temperature.
• Continue to cook on a low – medium heat until the Brix reaches 45 – 49, starting to check when the temperature has reached 85°C. To check the Brix level, remove the saucepan from the heat and place a small dot of the strawberry mixture onto the glass of the Brix refractometer, close the lid and look through the lens until the desired Brix is reached. Clean the glass with alcohol wipes to remove any strawberry mixture in between tests.
• If the Brix level is under the desired level, continue to cook the mixture further. If the Brix level is over the desired level, add a small amount of water to the mixture and continue to cook then re-test.
• Once Brix level has been reached, skim any foam off the top if required and pour into a small measuring jug.
• Place the 1.5cm x 25cm silicon mould onto a 17cm x 31cm baking tray.
• Pour the strawberry gel into at least one of the cavities of the mould, filling to the top then scrape the top of the mould of any excess gel and place in the blast freezer to freeze. Discard remaining gel.

Vanilla Gelato

• ½ fill a medium saucepan with water, place over high heat and bring to a simmer. Once simmering, turn heat down to medium and just under simmering point.
• Meanwhile, weigh sugar, skim milk powder, trehalose, dextrose, maltodextrin and stabiliser into a medium stainless-steel bowl, whisking to combine.
• Pour milk and cream into a medium stainless-steel bowl. Split the vanilla bean lengthways and scrape the seeds out. Place the seeds and pod into the milk and cream mixture and place over the water ensuring the bowl is not touching the water. Bring the milk and cream mixture to 45°C, whisking often.
• Once at desired temperature, add the dry ingredients and whisk to combine. Continue to cook the mixture until 85°C, whisking often.
• Meanwhile, place a large gastronorm tray over another large gastronorm tray filled with ice, ensuring the top tray is level and touching the ice.
• Pour egg yolks into a medium stainless-steel bowl and once the mixture has reached the desired temperature, remove from the heat and pass through a fine strainer over the egg yolks whilst whisking to combine. Discard vanilla bean.
• Using a stick blender, blend the mixture for approximately 45 seconds, ensuring the mixture is completely combined.
• Pour the gelato base into the prepared large gastronorm tray and set aside to cool for approximately 15 – 20 minutes until the temperatures is 4°C, stirring occasionally.
• Reserve saucepan of water, keeping it just under simmering point and topping up with more water if required.
• Turn the commercial ice-cream machine on to chill.

Sponge 

• In the bowl of a stand mixer fitted with the whisk attachment add the eggs, sugar and vanilla paste. Whisk on medium – high speed for approximately 20 – 25 minutes or until tripled in volume.
• Meanwhile, sift the flour and cornflour together and set aside on the bench.
• Lightly grease and line the base of a cast iron tray with baking paper and set aside.
• When egg mixture is at desired volume, gently fold through the sifted flour mixture into the egg mixture in two stages.
• Pour 450g of batter onto the prepared cast iron tray and spread with a large offset palette knife to a thickness of approximately 3mm. Discard remaining batter.
• Place in the combi oven and bake for 6 minutes.
• Once baked, transfer sponge to a large wire rack and set aside on the bench to cool.

Crème Chantilly 

• In a medium saucepan, add cream and caster sugar. Split the vanilla bean lengthways and scrape the seeds out. Place the seeds and pod into the cream.
• Place saucepan over medium heat and bring the mixture to 85°C, stirring often.
• Add gelatine mass and stir to combine until gelatine is melted then set aside on the bench to infuse for 20 minutes.
• Once infused, strain through a fine strainer into a 24.5cm x 37cm baking tray and place in the fridge to set.

Vanilla Gelato (continued)

Vanilla Gelato Base 

• Once the Vanilla Gelato Base has cooled, pour into a large glass bowl and using a stick blender, blend for 15 seconds.
• Pour into the commercial ice-cream machine and churn for approximately 20 minutes or until gelato consistency.

Chocolate Gelato 

• Place saucepan of reserved water back on high heat and bring to a simmer. Once simmering, turn heat down to medium and just under simmering point.
• Pour milk into a medium stainless-steel bowl and place over the water ensuring the bowl is not touching the water. Bring to 45°C, stirring often.
• Meanwhile, weigh sugar, cocoa, skim milk powder, dextrose, stabiliser and salt into a medium stainless-steel bowl, whisking to combine.
• Once milk mixture is at desired temperature, add the dry ingredients and whisk to combine. Continue to cook the mixture until 83°C, stirring often.
• Meanwhile, place a large gastronorm tray over another large gastronorm tray filled with ice, ensuring the top tray is level and touching the ice.
• Once desired temperature is reached, remove the mixture from the heat and add the chocolate.
• Using a stick blender, blend the mixture for approximately 45 seconds ensuring the mixture is completely combined.
• Pour the gelato base into the large gastronorm tray and set aside to cool for approximately 15 – 20 minutes until the temperature is 4°C, stirring occasionally.

Vanilla Gelato (continued)

• Once the Vanilla Gelato is churned, turn the ice-cream machine off and transfer gelato into a piping bag fitted with a no. 1D large piping tip.
• Place the 3cm x 25cm silicon mould onto a 17cm x 31cm baking tray and place on the scales. Pipe in approximately 30g – 35g of vanilla gelato to a 7mm thickness, piping in at least 1 cavity. Tap the tray firmly on the bench to remove any bubbles. Level with a small offset palette knife, ensuring to get into the corners then place in the blast freezer on a wire rack to freeze.
• Reserve piping bag of Vanilla Gelato in the freezer.
• Using a hard plastic spoon, scrape out the churner to remove excess gelato then wipe with a warm damp cloth. Restart the ice-cream machine to chill.

Tempered chocolate

• Place chocolate into a small heatproof plastic bowl. Place in the microwave and heat in 30 second increments until 50% of the chocolate is melted.
• Vigorously mix the chocolate using a plastic spatula until chocolate is completely melted and the temperature of the chocolate has cooled to 32°C.
• Lay a piece of acetate on the bench.
• Pour chocolate onto the acetate and using a large offset palette knife, spread to approximately 25cm x 30cm and 1.5mm thick. Leave on the bench for approximately 10 – 15 minutes to set slightly.

Chocolate Gelato (continued)

• Once the Chocolate Gelato Base has cooled, pour into a large glass bowl and using a stick blender blend for 15 seconds.
• Pour the mixture into the commercial ice-cream machine and churn for approximately 20 – 25 minutes or until gelato consistency.

Gelato and Strawberry Gel Insert

• Remove the 3cm x 25cm mould with Vanilla Gelato in the base from the blast freezer and sit on the bench.
• Remove the Strawberry Gel Insert from the blast freezer and carefully unmould, being cautious with the edges and place into the 3cm x 25cm silicon mould on top of the Vanilla Gelato, ensuring it is placed in the centre with an even space either side of the mould. Return to the blast freezer for approximately 2 minutes to freeze.
• Pipe Vanilla Gelato around the Strawberry Gel Insert and on top to cover, ensuring to get in all corners. Gently tap the mould on the bench to remove any air bubbles then smooth the top with a small offset palette knife. Return to the blast freezer.

Chocolate Gelato (continued)

• Once the Chocolate Gelato is churned, transfer into a piping bag and tie end to seal.
• Place the 5cm x 25cm silicon mould onto a 17cm x 31cm baking tray and place on the scales. Cut the piping bag approximately 3cm from the pointed end and pipe in 100g of Chocolate Gelato, piping at least 1 cavity. Tap the tray firmly on the bench to remove any air bubbles. Level with a small offset palette knife and place in the blast freezer on a wire rack to freeze.
•  Reserve Chocolate Gelato in the freezer.

Tempered Chocolate (continued)

• Once the chocolate is set enough to touch, using the templates, cut through to the acetate, at least 2 plaques, 6.5cm x 7cm and 10 strips, 1cm x 25cm.
• Lay another piece of acetate on top of the cut chocolate then place between two cast iron trays and leave to set completely on the bench.
• Once set, remove the tempered chocolate pieces from the acetate, place in an airtight container and set aside on the bench.

Chocolate Spray

• Place chocolate and coconut oil into a small heatproof plastic bowl. Place in the microwave and heat in 30 second increments until 75% of the chocolate is melted. Stir well to combine.
• Transfer chocolate spray to the chocolate spray station and pour into the jug of a WAGNER spray gun. Fit the lid and test the distribution.
• Remove the Bar from the blast freezer and carefully unmould, being cautious with the edges and using freeze spray to assist if required. Place on a tray lined with baking paper. Transfer to the chocolate spray station.
• Working quickly, generously spray the top and one side of the Insert then return to the blast freezer for 2 minutes. Repeat the spraying process on the already sprayed surface then return to the blast freezer for 2 minutes.
• Remove the half-sprayed Insert from the blast freezer and rotate 180° to display the unsprayed surfaces.
• Generously spray the two unsprayed surfaces then return to the blast freezer for 2 minutes. Repeat the spraying process on the recently sprayed surface then return to the blast freezer.
• Pour remaining Chocolate Spray into a stick blender canister, set aside to reserve.

Sugar Syrup

• Place water, sugar and vanilla paste in a small saucepan and bring to the boil until sugar is dissolved, stirring occasionally.
• Set aside on the bench to cool slightly.

Gelato and Strawberry Gel Bar 

• Remove the 5cm x 25cm mould with Chocolate Gelato in the base from the blast freezer and sit on the bench.
• Place the Chocolate Sprayed Insert into the 5cm x 25cm silicon mould on top of the Chocolate Gelato, ensuring it is placed in the centre with an even space either side of the mould. Return to the blast freezer for approximately 2 minutes to freeze.
• Pipe Chocolate Gelato around the Insert and on top to cover, ensuring to get in all corners. Tap the mould on the bench to remove any air bubbles then smooth the top with a medium offset palette knife. Return to the blast freezer for 5 minutes. Reserve Chocolate Gelato in the freezer.

Crème Chantilly (continued)

• Transfer Cream Mixture into the bowl of a stand mixer with the whisk attachment fitted. Whisk until stiff peaks.
• Transfer half of the Chantilly to a piping bag fitted with a no. 47 small piping tip and tie the end to seal. Set aside in the fridge.
• Transfer remaining Chantilly to a piping bag fitted with a no. 2B medium piping tip and tie the end to seal. Set aside in the fridge.

Gelato and Strawberry Gel Bar (continued)

• Transfer the Sponge to a chopping board and remove baking paper. Cut at least 1 rectangle, 5cm x 25cm. Discard remaining sponge.
• Place Sponge on a tray and generously brush on both sides with Sugar Syrup. Discard remaining syrup.
• Remove the mould with the Gelato and Strawberry Bar from the blast freezer and lay the cut sponge on top of the Gelato, pressing gently and evenly to adhere. Return to the blast freezer for 5 minutes.

Assemble Messinetta

Gelato and Strawberry Gel Bar

Reserved Chocolate Gelato

Crème Chantilly

10 Tempered Chocolate Strips

2 Tempered Chocolate Plaques

• Remove the Gelato and Strawberry Bar from the blast freezer and carefully unmould, being cautious with the edges and using freeze spray to assist if required. Place on a large baking tray lined with baking paper, with the sponge on the base. Using the Reserved Chocolate Gelato, if required, fill any holes and smooth the surface and return to blast freezer.
• Lay the Bar on its side lengthways and working quickly, measure from the base of the sponge to the top of the Bar on either end to ensure they are the same height. Divide this measurement by 4 then mark up the sides, starting at the base of the sponge, using the edge of the metal ruler to make a slight indent in the gelato to mark lines along the length of the Bar. Return to the blast freezer for 1 minute.
• Turn the Bar over and repeat the measuring and marking process on the adjacent side.
• Place the Bar, with the sponge on the bottom onto the rectangle cake board. Press the top gently to ensure the Bar is flat and even on the board. Place in the blast freezer for 2 minutes.
• Lay 1 Chocolate Strip on the bench. Using the piping bag of Chantilly with the no. 47 small piping tip, pipe 3 small dots along the length of the Chocolate then turn the strip over and sit next to the Bar lengthways, securing it to the cake board. Repeat on other side.
• Take 1 chocolate plaque and pipe 2 small dots of Chantilly on the base of longest edge then secure it to the end of the Bar.
• Turn the cake board so it is vertical to the bench with the Chocolate Plaque furthest away from you.
• Using the piping bag of Chantilly with the no. 47 small piping tip, start piping with the flat side of the piping tip facing up in a continual motion from the Chocolate Plaque in an up and down motion creating a wave pattern along the length of the Chocolate Strip, piping just under the marked lines until you reach the end closest to you.
• Pipe a continual strip of Chantilly from the Chocolate Plaque to the end closest to you on top of the waved pattern.
• Place another Tempered Chocolate Strip on top of the piped Chantilly, pressing gently to secure.
• Repeat on the other side then place in the blast freezer for approximately 4 minutes to semi freeze the piped cream. Return Chantilly to the fridge in between piping.
• Repeat the Chantilly piping and Chocolate Strip layering 2 more times on each side, returning the Messinetta to the blast freezer between each layer for approximately 4 minutes to semi freeze the piped Chantilly.
• For the last row of piped Chantilly, pipe the wave pattern along the length of the Bar then place 1 Tempered Chocolate Strip. Repeat on the other side then place in the blast freezer for 5 minutes.
• For the piped Chantilly on top on the Bar, measure the width of the top, from the outside of the chocolate on one side to the outside of the chocolate on the other side and divide this measurement by 3. Mark across the top of the Bar using this measurement. Use the edge of the metal ruler to make a slight indent in the gelato to mark lines along the length of the Bar.
• Position the cake board vertical to the edge of the bench. Using the piping bag of Chantilly with the no. 2B medium piping tip, start piping on the right-hand side with the flat side of the piping tip facing up, in a continual motion from the Chocolate Plaque in an up and down motion creating a wave pattern approximately 1cm high on top of the Bar. Use the marked lines as a guide until you reach the end closest to you.
• Repeat the piping process on the left-hand side and finish by piping down the centre, adding more pressure on the piping bag to fill the gap.
• Place the remaining Tempered Chocolate Plaque on the end of the Chantilly covered Gelato and Strawberry Gel Bar with 2 small dots of Chantilly.
• Place Messinetta in the blast freezer for approximately 5 minutes to semi freeze the piped Chantilly. Discard remaining Chantilly.

Chocolate Spray (continued)

• Warm the Reserved Chocolate Spray in the microwave in 15 – 30 second increments until it reaches 35°C.
• Transfer Spray to the chocolate spray station and ½ fill the jug of an IWATA spray gun. Fit the lid and test the distribution.
• Remove the Messinetta from the blast freezer and transfer to the spray station.
• Place the serving plate vertically to the bench and prop the furthest side up with a small plastic stand.
• Gently spray the centre of the Messinetta to coat the entire length in a light coating of Chocolate Spray then place on serving plate in the blast freezer.

END OF COOK