Wild Garlic Emulsion

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

80 g Egg white
80 g Spinach
200 g Wild garlic oil
0.8 g Xanthan gum

Recipe preparation

(1) Mix all ingredients together and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h. 
(3) If necessary, pacotize® 2 times. 

 Tip: Goes perfectly with the recipe: Dry aged chicken breast mousse with morels.