Mousses
Caramelised banana caramel cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
280 g ripe bananas
120 g fine sugar
30 g water
200 g cream
100 g milk
4 g Maldon salt
5 g locust bean gum
4 g vanilla paste
Recipe preparation
(1) Mix the sugar with the water and allow to caramelise. Stir in the butter and then the cream. Add the vanilla and salt. Peel the bananas, cut into pieces and mix with the caramel. Mix in the remaining ingredients, leave to cool and pour into a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 4 times with normal pressure and leave to settle in the refrigerator for 30 minutes.
Recipe by Ährnst – Backwaren
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 4
Jet®-Mode suitable: no