Butter mixtures and spreads
Spinach Cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 500 g
baby spinach 250 g cream 50 g olive oil 1 g xanthan 4 g salt |
Recipe preparation
| (1)
Steam the spinach and rinse with cold water. Squeeze out well and cutter
together with the other ingredients in a pacotizing beaker with the 2-blade
cutter once with normal pressure. Fill pacotizing®
beaker. (2) Close the lid, label and freeze at −20 °C for at least 24 hours. (3) When needed, pacotize® once and let it temper. |
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 1
Jet®-Mode suitable: yes