Pacojet AG; 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 make the base recipe.
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.
|50||g||Red onions, chopped|
|50||g||Dried tomatoes, chopped|
|5||g||Pimenton be la Vera|