Red cabbage meringue

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

200g red cabbage juice
100g red cabbage
40g albumin (protein powder)
70g icing sugar
30g beetroot powder
1g cardamom
1g clove
1g star anise
2g coriander seeds

Recipe preparation

(1) Roughly chop the red cabbage and place in a Pacossier® beaker. Mix the remaining ingredients and add to the red cabbage in the Pacossier® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) If necessary, pacotise® and then pipe small portions onto baking paper using a piping bag. Dry at 60 °C.