Mousses
Caramel ganache
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
130 g sugar
80 g butter
140 g cream
2 g salt
140 g white chocolate
Recipe preparation
(1) Caramelize the sugar, melt the butter in it and deglaze with the cream. Add the salt and chocolate, mix and pour into a pacotizing® beaker.
(2) Close with the lid and label. Freeze at −20°C for at least 24 hours.
(3) When needed pacotize® 3 times.
Recipe by Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 3
Jet®-Mode suitable: yes