Bread Variation
Rolf Caviezel; Recipe for 1 Pacotizing Beaker.
Step 1: Filling the Pacotizing Beaker
Preparation Time: 10 minutes
(1) Cut the sandwich bread into pieces, (2) mix all ingredients, (3) pour into a pacotizing beaker and (4) freeze at -22°C / -8°F for at least 24 hours. (5) Pacotize twice to make the base recipe.
Step 2: Preparing the Pacotized Menu; 6 - 30 Portions
Cream: (1) Gently heat 100 g of the base recipe, (2) thicken with gelling agent as desired and (3) serve.
Flan: (1) Mix 100 g of the base recipe with 50 g milk, (2) use a hand blender to add 3 g agar, (3) under constant stirring bring to boil, (4) pour into cooking moulds and (5) allow the mixture to cool. If preferred, use gellan instead of agar.
Foam: (1) Fold 200 g of the base recipe under 50 g of egg whites and 20 g of mascarpone, (2) stir until smooth, (3) pour into a siphon and (4) foam.
Ingedients per Pacotizing Beaker
|
|
|
|
|---|---|---|
| 45 | g | Sandwich bread without crust |
| 65 | g | Quark |
| 55 | g | Melted butter |
| 300 | g | Milk |
| 100 | g | Heavy cream |
| 40 | g | Honey |
