Rolf Caviezel; Recipe for 1 Pacotizing Beaker.
Preparation Time: 10 minutes
(1) Chop the chicken breast 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.
Cream: (1) Gently heat 50 g of the base recipe, (2) add 160 g of vegetable stock and (3) under constant stirring bring to boil. (4) Thicken with gelling agent as desired.
Flan: (1) Gently heat 100 g of the base recipe, (2) pour into a casserole and (3) steam at 85°C / 185°F for 40 minutes.
Roulade: (1) Gently heat 100 g of the base recipe, (2) if desired add 2 saffron threads. (3) Spread mixture onto clingfilm, (4) roll into a roulade, (5) wrap the roulade in tinfoil and (6) steam at 85°C / 185°F for 40 minutes.