Ice cream and sorbet
Caramelised white chocolate ice cream with fleur de sel
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
200 g white chocolate
250 g milk
250 g cream
40 g egg yolk
6 g fleur de sel
Recipe preparation
(1) Bake the chocolate in the oven at 170°C for 6-7 minutes until caramelised. Mix the cream and milk with the egg yolk and sugar and heat to 82°C. Add the fleur de sel and chocolate and pour the mixture into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® once with overpression.
Recipe from Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 1
Jet®-Mode suitable: yes