Mousses
Coconut marshmallow
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 14 g
gelatin 140 g sugar 28 g water 20 g glucose 400 g coconut milk |
Recipe preparation
| (1)
Soak the gelatine in cold water. Boil the sugar, water and glucose and cook
to 112°C. Squeeze out the gelatine and place in a bowl, slowly pour in the
sugar mixture while beating with a whisk. Stir in the coconut milk and pour
into a pacotizing® beaker to fill. (2) Close the lid, label and freeze at −20 °C for at least 24 hours. (3) When needed pacotize® once with overpressure. |
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no