Asparagus parfait

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Cut the asparagus into pieces and sauté in butter until translucent. Dust with starch and add cream. Bring to a boil and then dissolve sugar, gelatine and whiskey in it. Pour everything into a pacotizing® beaker.
(2) Freeze at −20 °C for 24 h.
(3) When needed pacotize® 3 times, fill into a parfait dish and freeze briefly again.