Caponata mousse

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

150 g bell pepper, red 1
50 g celery stalks
150 g eggplant
70 g onions
30 g olive oil
100 g pine nuts
6 g salt
10 g balsamic vinegar
20 g capers, pickled
100 g vegan cream
10 g honey

Recipe preparation

(1) Peel and finely chop the onions. Deseed the peppers and cut into 1 cm cubes together with the eggplant and celery. Sauté the vegetables in olive oil for approx. 8 minutes on a medium heat until soft. Lightly toast the pine nuts in a non-stick frying pan. Mix all the ingredients together and pour into a pacotizing® beaker.
(2) Freeze the filled beaker at -20 °C for at least 24 hours.
(3) If necessary, pacotize® 3 times with overpressure.