Mousses
Marzipan mousse
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 300 g
cream 200 g marzipan 60 g milk 6 g gelatin |
Recipe preparation
(1) Soak the gelatin in cold water. Bring the cream, milk and marzipan to the boil, then mix. Squeeze out the gelatine and dissolve in the mixture. 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 with overpressure and allow to temper before serving.
Tip: The desired serving temperature can be achieved directly with several repetitions.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes