Concentrates, pastes and oils
Pea and calamansi cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
550 g peas
150 g butter
50 g calamansi pulp
10 g salt
3 g pepper
Recipe preparation
(1) Mix all ingredients together and pour into a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed pacotize® 4 times.
Recipe by Dennis Mertens
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 4
Jet®-Mode suitable: no