Ice cream and sorbet
Cucumber and pepper ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
400 g cucumber
250 g green peppers
15 g green jalapeño peppers
30 g glucose
10 g lemon juice
20 g olive oil
7 g salt
1 g xanthan
Recipe preparation
(1) Remove the seeds from the green peppers and jalapeño, steam with the glucose until soft and leave to cool. Mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® twice with overpressure.
Recipe by Dennis Mertens
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no