Mousses
Feta Olive Mousse
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 4 g
gelatin 400 g feta 100 g quark < 10% fat 100 g crème fraîche 30% fat 5 g fresh tarragon 50 g olive oil 10 g lemon juice 7 g salt 20 g green soured olives drained |
Recipe preparation
(1) Soak the gelatine in cold water. Cut the feta into small pieces. Take the gelatine out of the water and squeeze it out. Heat olive oil and dissolve gelatine in it. Mix with the remaining ingredients, pour into a pacotizing® beaker, press down and smooth out.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed pacotize® twice with overpressure.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no