Ice cream and sorbet
Cocoa liqueur sorbet
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
250 g cocoa liqueur
120 g liqueur sugar
60 g orange juice
80 g currant juice natural
80 g pomegranate juice natural
80 g lemon juice
6 g lemon zest
10 g gelatine
Recipe preparation
(1) Soak the gelatin in cold water. Put the remaining ingredients in a saucepan and bring to the boil once. Squeeze the gelatin well, dissolve in the hot mixture and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h.
(3) If necessary, pacotize® 1 time without overpressure.
Recipe and image: Front Row Society
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no