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