Butter mixes, spreads and dips
Roll cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
175 g stale rolls
75 g butter
50 g onion
2 g garlic
5 g parsley leaves
125 g cream
75 g vegetable stock
150 g milk
5 g salt
1 g pepper
Recipe preparation
(1) Cut the bread rolls into cubes and set aside. Chop the onions and garlic and sauté in butter. Add the cream, stock and milk, bring to boil and pour into a pacotizing® beaker with the bread rolls and spices.
(2) Cose the lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® twice with overpressure.
Recipe by Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes