Butter mixes, spreads and dips
Cauliflower leaf cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
600 g cauliflower leaves and stems
100 g butter
50 g yellow lentils (cooked)
8 g salt
1 g pepper
0.5 g nutmeg
Recipe preparation
(1) Roughly chop the cauliflower leaves, blanch and cool. Melt the butter, mix with all the ingredients and pour into a pacotizing® beaker.
(2) Close the lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 4 times with overpressure.
Recipe by Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 4
Jet®-Mode suitable: yes