Butter mixes, spreads and dips
Cauliflower leaf cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
550 g cauliflower leaves and stems
100 g cream
100 g floury potatoes (cooked)
8 g salt
1 g pepper
0.5 g nutmeg
Recipe preparation
(1) Roughly chop the cauliflower leaves, blanch and leave to cool, mix the cream with the potatoes and mash lightly and pour into a pacotizing® beaker with the remaining ingredients.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 4 times with overpressure.
Recipe and image by Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 4
Jet®-Mode suitable: no