Butter mixes, spreads and dips
Radish leaf egg cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
250 g radish leaves
250 g cooked egg
100 g blanched peas
100 g chickpea water
6 g salt
1 g nutmeg
1 g pepper
10 g mustard
Recipe preparation
(1) Roughly chop the radish leaves. Mix with the other 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® 5 times with overpressure.
Recipe from Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 5
Jet®-Mode suitable: no