Mousses

Raspberry Caramel Ganache

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

150 g raspberry
300 g caramel chocolate
300 g cream
60 g powdered sugar

Recipe preparation

(1) Boil the milk and sugar, pour over the chocolate and leave to stand for 5 minutes. Then add the raspberries, stir and leave to cool. Stir in the cream and pour into a pacotizing® beaker.
(2) Close the pacotizing® beaker with the lid, label and freeze at −20 °C for at least 24 hours.

(3) When needed pacotize® 3 times with overpressure.

Pacojet settings

Mode: Pacotizing®
Pressure settings: Overpressure
Number of automatic repetitions: 3
Jet®-Mode suitable: yes