Pickled Cucumber Cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

300 g pickled cucumbers
125 g toast bread
20 g pickling liquid
100 g crème fraîche
60 g Philadelphia cream cheese
15 g Dijon mustard
10 g dill, including stems
5 g sugar
5 g salt

Recipe preparation

1) Process the pickled cucumbers and toast bread twice using the Coupe Set blade without overpressure. Mix with all remaining ingredients and transfer to a pacotizing® beaker.
2) Close with the lid, label and freeze at −20°C for at least 24 hours.
3) When required, pacotize® 10 times in Jet® Mode with overpressure.