Pumpkin Variation
Pacojet AG; Recipe for 1 Pacotizing Beaker.
Step 1: Filling the Pacotizing Beaker
Preparation Time: 10 minutes
(1) Chop pumpkin 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; 10 - 30 Portions
Cream: (1) Gently heat 100 g of the base recipe, (2) thicken with gelling agent as desired and (3) and serve.
Flan: (1) Mix 100 g of the base recipe with 50 g pasteurized whole eggs, (2) pour mixture into cooking moulds and (3) steam at 85°C / 185°F for 40 min.
Slices: (1) Gently heat 100 g of the base recipe, (2) use a hand blender to add 2 g of gellan, (3) bring to boil, (4) pour into cooking moulds, (5) allow to cool, (6) unmould, (7) slice. If preferred, use gellan instead of agar.
Soup: (1) Gently heat 50 g of the base recipe with 50 g cream and 100 g vegetable Stock. (2) Serve.
Ingedients per Pacotizing Beaker
|
|
|
|
|---|---|---|
| 500 | g | Pumpkin peeled |
| 250 | g | Vegetable stock |
