Lars Jungerman; Recipe for 1 Pacotizing Beaker.

Preparation Time: 10 minutes

(1) Cut peppers in small pieces, (2) Mix with thyme and vegetable stock, (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 100 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.