Chinese recipes
Soy sauce caramel soufflé with sweet potato ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
Sweet potato:
300 g sweet potatoes (yellow)
600 g water
70 g rock sugar
30 g ginger slices
Sweet potato ice cream:
200 g cooked sweet potatoes
300 g unsweetened condensed milk (or 100 g cream with 35% fat + 200 g normal milk)
300 g cooking liquid from the sweet potatoes
30 g sweetened condensed milk
300 g unsweetened condensed milk (or 100 g cream with 35% fat + 200 g normal milk)
300 g cooking liquid from the sweet potatoes
30 g sweetened condensed milk
Recipe preparation
Sweet potato:
(1) Clean the sweet potatoes and cut into 0.5 cm thick slices.
(2) Place all ingredients in a saucepan. Bring to the boil and simmer for 45 minutes.(3) Turn off the heat, allow to cool to room temperature and remove the ginger.
Sweet potato ice cream:
(1) Mix all ingredients together and pour into a pacotizing® beaker.
(2) Close with the lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 3 times with overpressure.
(2) Close with the lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 3 times with overpressure.
Recipe by Christian Yang
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 3
Jet®-Mode suitable: yes