Mousses
Gorgonzola mousse
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
200 g Gorgonzola
200 g Emmental
200 g cream
50 g toast
5 g salt
Recipe preparation
(1) Dice the Gorgonzola, Emmental and toast. Mix all ingredients together. Pour into a pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 h.
(3) When needed pacotize® twice and allow to temper before serving.
(2) Freeze at −20 °C for at least 24 h.
(3) When needed pacotize® twice and allow to temper before serving.
Tip: The desired serving temperature can be achieved directly with several repetitions.
Pacojet settings
Mode: Pacotizing®
Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no
