Mousses
Masu salmon mousse
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
300 g masu salmon
35 g salt
1 g baking soda
500 g water
200 g sheep's cream
10 g sesame oil
100 g apricots
6 g glucose
2 g sage
10 g garlic
Recipe preparation
(1) Make a marinade of water, salt and bicarbonate of soda and marinate the salmon in it for an hour. In the meantime, cut the apricots and garlic into pieces. Remove the salmon, pat dry and cut into pieces. Heat the sesame oil with the sage leaves and briefly sauté the garlic, apricots and salmon pieces in it. Add the sheep's cream and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3)When needed pacotize® twice and allow to temper before serving.
Tip: Fill the mousse into a silicone mould, freeze again, remove, dip into a jelly if necessary and allow to temper.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no