Ice cream and sorbet
Wild garlic sorbet
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
170 g wild garlic
330 g vegetable stock
45 g oxalis
45 g glucose powder
20 g dextrose
95 g sugar
95 g lemon juice
0.9 g xanthan
3.3 g superneutrose
2 g salt
Recipe preparation
(1) Mix all ingredients together and leave to mature in the refrigerator for 24 hours. The next day, 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 from Benjamin Geisser
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no