Ice cream and sorbet
Chocolate mandarin sorbet
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
200 g mandarins
200 g water
40 g cocoa powder
120 g sugar
120 g dark chocolate
Recipe preparation
(1) Heat the water and dissolve the chocolate and sugar in it. Cut the mandarins into small pieces and pour into a pacotizing® beaker together with the cocoa powder and fill with the chocolate mixture.
(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