Mousses
Mango ganache
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 350 g
white chocolate 150 g milk 150 g cream 30% fat 80 g mango |
Recipe preparation
| (1) Pour
the chocolate into the beaker, bring the milk and cream to the boil and pour
over the chocolate, add the diced mango to the pacotizing® beaker. (2) Freeze at −20 °C for 24 hours. (3) (3) When needed pacotize® 3 times and allow to temper before serving. |
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 3
Jet®-Mode suitable: yes