Red Lentil Variation
Pacojet AG; Recipe for 1 Pacotizing Beaker.
Step 1: Filling the 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 make the base recipe.
Step 2: Preparing the Pacotized Menu; 7 - 30 Portions
Cream : (1) Gently heat 70 g of the base recipe, (2) thicken with gelling agent as desired and (3) serve.
Mousse : (1) Gently heat 200 g of the base recipe, (2) soften 5 g of gelatin in cold water, (3) mix in a bowl and (4) allow to cool. (5) Fold in 200 g of whipped cream and (6) serve.
Foam : (1) Mix 200 g of the base recipe with 100 g cream, (2) pour into a siphon and (3) foam.
Ingedients per Pacotizing Beaker
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|---|---|---|
| 200 | g | Red lentils |
| 50 | g | Red onions, chopped |
| 50 | g | Dried tomatoes, chopped |
| 5 | g | Pimenton be la Vera |
| 50 | g | Olive oil |
| 100 | ml | Vegetable stock |
WHEN COOKING BECAME SWISS.™