Mousses
Vegan almond and vanilla cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
235 g blanched almonds
400 g unsweetened almond milk
65 g maple syrup
35 g cocoa butter
5 g vanilla pulp/paste
5 g Maldon salt
5 g locust bean gum
Recipe preparation
(1) Soak the almonds in water overnight and rinse well the next day. Mix all ingredients and pour into a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 4 times at normal pressure and leave to settle in the refrigerator for 30 minutes.
Recipe by Ährnst – Backwaren
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 4
Jet®-Mode suitable: no