Ice cream and sorbet
Madeleine ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
280 g milk
70 g cream
55 g sugar
80 g egg yolk
1 g fleur de sel
120 g dried madeleines
Recipe preparation
(1) Mix the cream and milk with the egg yolks and sugar and heat to 82 °C. Add the fleur de sel and the madeleines 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 overpressure.
Recipe from Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 1
Jet®-Mode suitable: yes