Mousses
Paprika mousse
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 250 g
peppers 20 g onions 10 g butter 30 g bread slices 30 g cream 6 g gelatin 60 g egg white 5 g salt |
Recipe preparation
(1) Dice the peppers, onions and bread slices and mix with the remaining ingredients. 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.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes