Concentrates, pastes and oils
Pumpkin purée
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
500 g Hokkaido pumpkin with skin
100 g onion
30 g white wine
100 g reduced orange juice
25 g caramelised sugar
8 g salt
2 g garlic
30 g butter
4 g white pepper
5 g rosemary
5 g thyme
Recipe preparation
(1) Finely chop the onions and pumpkin, sauté in butter and deglaze with white wine. Add the remaining ingredients, cook until soft 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® 6 times with overpressure.
Recipe by Daniel Jennewein
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 6
Jet®-Mode suitable: yes