Coupe Set

Pistachio paste

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

375 g pistachios
90 g almonds
185 g sugar
55 g water
10 g sunflower oil

Recipe preparation

(1) Roast the almonds and the pistachios in the oven at 150 °C for 10 minutes. Heat the water with the sugar to 121 °C, add the pistachios. Stir until the sugar crystallises and the pistachios are coated. Leave to cool and pour into a pacotizing® beaker.
(2) Process with the 2-blade cutter until a creamy mixture is obtained.

For a finer consistency: Close with lid and deep-freeze at -20 °C for 24 h. Pacotize® with overpressure and 4 repetitions. Freeze a second time and repeat this process until the desired consistency is reached.

Pacojet settings

Mode: Cutting
Pressure settings: Normal pressure
Number of automatic repetitions: 5
Jet®-Mode suitable: no