Butter mixes, spreads and dips
Bread cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
175 g sourdough bread
75 g butter
50 g onions
2 g garlic
1 g rosemary
1 g thyme
125 g cream
75 g vegetable stock
150 g milk
1 g salt
1 g pepper
1 g piment d' Espelette
Recipe preparation
(1) Chop the onions and garlic and sauté in butter. Add the cream, stock and milk, bring to the boil and pour into a pacotizing® beaker with the bread and spices.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 3 times with overpressure.
Recipe from Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 3
Jet®-Mode suitable: no