Rolf Caviezel; Recipe for 1 Pacotizing Beaker.
Preparation Time: 8 minutes
(1) Mix all ingredients, (2) pour into a pacotizing beaker and (3) freeze at -22°C / -8°F for at least 24 hours. (4) Pacotize twice to make the base recipe.
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 to cool. If preferred, use gellan instead of agar.
Foam: (1) Bring together 150 g of the base recipe with 40 g of egg white and 50 g of quark, (2) stir until smooth, (3) pour into a siphon and (4) foam.
|180||g||Strong liquid coffee|