Mousses
Chocolate and passion fruit ganache
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
200 g cream (35% fat)
400 g whole milk couverture (chopped)
200 g passion fruit pulp
60 g butter
1 g salt
Recipe preparation
(1) Heat the cream and pour it over the couverture, allow to dissolve, mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 4-6 times with overpressure.
Recipe and image by Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 6
Jet®-Mode suitable: no