Mousses
Coconut ganache
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
180g coarsely chopped white chocolate
50g milk
200g cream
2g gelatine
80g coconut pulp
Recipe preparation
(1) Soak the gelatine in cold water. Bring the milk and cream to the boil and dissolve the gelatine in it. Pour over the chopped white chocolate and wait briefly until the chocolate has dissolved. Add the coconut pulp and mix. Pour into a pacotizing® beaker.(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed pacotize® 3 to 5 times.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 3-5
Jet®-Mode suitable: no