Mousses
Raspberry ganache
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 350 g
white chocolate 150 g cream 120 g raspberry 150 g milk |
Recipe preparation
| (1) Put
the chocolate in a bowl, bring the milk and cream to the boil, pour the
milk/cream over the chocolate, let stand 5 minutes and then mix. Add raspberry and pour into a pacotizing® beaker. (2) Close with the lid, label and freeze at −20 °C for at least 24 hours. (3) When needed pacotize® 3 times with normal pressure and e. g. B. use as a filling for macarons. |
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 3
Jet®-Mode suitable: yes