Ice cream and sorbet
Herb ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
90 g seasoned tarragon
90 g chervil
60 g lemon balm
20 g oxalis
350 g water
50 g glucose powder
20 g dextrose
100 g sugar
1 g xanthan
Recipe preparation
(1) Finely blend all ingredients and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® twice with overpressure.
Recipe from Benjamin Geisser
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no