Mousses
Caramelised almond ganache
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
195 g chocolate 64% cocoa
100 g milk chocolate
160 g milk
140 g cream
7 g vanilla paste
1.5 g cinnamon
50 g icing sugar
130 g caramelised almonds
Recipe preparation
(1) Place the chocolate in a bowl, bring the milk and cream to the boil with the spices and sugar, pour the milk/cream over the chocolate, leave to stand for 5 minutes, stir and pour into a pacotizing® beaker with the caramelised almonds.
(2) Close with lid, label and freeze at -20 °C for at least 24 hours.
(3) When needed pacotize® twice at normal pressure and use as a filling for chocolates or biscuits, for example.
Tip: Stir in chopped roasted almonds as a crunch.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no