Doughs and masses
Red cabbage meringue
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
200 g red cabbage juice
100 g red cabbage
40 g albumin (protein powder)
70 g icing sugar
30 g beetroot powder
1 g cardamom
1 g clove
1 g star anise
2 g coriander seeds
Recipe preparation
(1) Roughly chop the red cabbage and mix with the other ingredients. Place all the ingredients into a pacotizing® beaker.(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) If required, pacotize® 10 times and then pipe onto baking paper using a piping bag. Dry at 60 °C.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 10
Jet®-Mode suitable: no