Ham mousse

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Soak the gelatin in cold water. Sauté the onion in butter until translucent and leave to cool. Squeeze out the gelatine and dissolve in a little warmed cream. Mix all the 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.

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