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