Drinks
Stirred Viennese iced coffee
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 250g
milk 250g cream 30% fat 120g sugar 120g espresso (drink) 5g vanilla bean 100g egg yolk |
Recipe preparation
| (1) Cut
open the vanilla pod and scrape it out. Bring the cream and milk to the boil,
mix the egg yolk and sugar and stir in, add the vanilla pulp and pod, heat to
82 °C and strain to form a rose. Stir in the espresso. Remove the pod and
pour the mixture into a Pacotiser® fill cup. Close and label with the lid.
(2) Freeze at −20 °C for at least 24 hours. (3) If needed, fold in Pacotizing® and whipped cream to taste. Arranging and serving. |
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 1
Jet®-Mode suitable: yes