Ice cream and sorbet
Raspberry chocolate ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
345 g cream
175 g raspberry puree
125 g egg yolk
50 g sugar
105 g white chocolate
Recipe preparation
(1) Bring the cream to the boil, mix the egg yolks and sugar and stir in. Heat the mixture to 82 °C, pour over the white chocolate and leave to dissolve. Stir in the raspberry puree 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 normal pressure.
Recipe: Luisa Zerbo
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no