Butter mixtures and spreads
Pumpkin puree vegan
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 400 g
pumpkin 5 g curry powder 20 g agave syrup 250 g water 20 g olive oil 2 g xanthan Gum 7 g salt |
Recipe preparation
| (1)
Deseed the Hokkaido pumpkin and cut into small pieces with the skin. Mix with
the remaining ingredients except for the xanthan gum, place on a baking tray
and cook in the oven at 180°C for approx. 25 minutes. Allow to cool, stir in
the xanthan gum and pour into a pacotizing® beaker. (2) Close the lid, label and freeze at −20 °C for at least 24 hours. (3) When needed, pacotize® three times with normal pressure, heat and arrange. |
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 3
Jet®-Mode suitable: no