Goat cream cheese mousse

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Allow the gelatine to swell in ice water, squeeze it out, heat up some of the sour cream and dissolve the gelatine in it. Mix all the ingredients together and season with salt and pepper. Pour into a pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 hours.
(3) When needed pacotize® twice and allow to temper before serving.

Tip: The desired serving temperature can be achieved directly with several repetitions.