Ice cream and sorbet
Smurf ice cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
350 g pineapple
120 g sugar
300 g water
5 g blue spirulina powder
Recipe preparation
(1) Cut the pineapple into 2x2 cm cubes and place in a pacotizing® beaker with the remaining ingredients.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® twice with normal pressure.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes