NEW: Discover Pacojet 2
Experience Pacojet 2 at theChef AlpsInternational Cooking Summit:26-27 May 2013in Zürich, Switzerland
Rhubarb sorbet with Kenyan coffee
Ingredients
275g rhubarb
175g sugar
125g water
30g glucose
100g freshly-brewed Kenyan coffee
2 gelatine leaves
Preparation
Bring 175 g of the rhubarb to a boil with sugar, glucose and water. Add hydrated gelatine, coffee and 100g of raw rhubarb. Freeze in a Pacojet beaker for at least 24 hours at -22°C. For the best result pacotize twice.
