Andreas Lorbeck; Recipe for 1 Pacotizing Beaker.

Preparation Time: 10 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 receive the base recipe.

(1) Mix the base recipe with 150 g cream, 22.5 g sugar, 30 g butter, and 300 g vegetable stock, (2) use a hand blender to add 7.5 g agar and 2.5 g gellan, (3) bring to boil, (4) pour into cooking moulds and (5) allow to cool.

(1) Unmould, (2) plate, (3) regenerate at 85°C / 185°F until reaching 70°C / 158°F core temperature and (4) serve.