Ice cream and sorbet
Pear and rosemary sorbet
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
400 g pears (sliced)
300 g water
100 g sugar
10 g lemon juice
5 g rosemary needles (chopped)
0.5 g vanilla pulp
Recipe preparation
(1) Vacuum seal the pears with the sugar, water, vanilla pulp, and lemon juice, steam at 82°C for 10 minutes, and leave to cool. Mix with the rosemary needles 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® once with overpressure.
Recipe and image by Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 1
Jet®-Mode suitable: yes