Procedure
Procedure
Schritt 1: Fill the pacotizing® beaker
(1) Mix all ingredients and (2) fill into a pacotizing® beaker.
Schritt 2: Process
(1) Process twice with overpressure with the 4-blade cutter of the Pacojet Coupe Set.
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix cream, milk, sugar and eggs together. (2) Heat to 28 °C and (3) allow to cool slightly. (4) Stir in remaining ingredients and (5) mix well. (6) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Hint: Season with some yuzu juice and Noilly Prat.
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix and bring water, sugar and cocoa to a boil. (2) Pour over the chopped chocolate and stir. (3) Place in a pacotizing beaker and allow to cool.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring milk and cream to a boil. (2) Beat egg yolks and sugar in a warm double boiler. (3) Add milk/cream mixture to the warm beaten egg yolk and (4) heat to 82 °C stirring constantly. (5) Stir in matcha powder, add white chocolate and (6) let stand for 2 minutes, to allow the chocolate to melt. (7) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix sugar, milk, cream and eggs well together and (2) heat to 82 °C. (3) Add chopped chocolate, stir and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice as needed
Procedure
Step 1: Fill the pacotizing beaker
(1) Scrape out vanilla pod, (2) mix pulp and pod with the remaining ingredients, (3) heat to 82 °C and (4) stir until thick. (5) Remove pod and (6) pour the mixture into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring milk and sugar to a boil, (2) allow to cool a few minutes and (3) mix with remaining ingredients. (4) Strain and (5) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring cream and sugar to a boil, (2) allow to cool for a few minutes and (3) mix with remaining ingredients. (4) Strain and (5) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker and (2) process with the Pacojet Coupe Set 2-blade cutter. (3) Place in a pacotizing beaker and (4) smooth over the surface.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch basil in boiling water and (2) immediately cool in ice water. (3) Remove from water, (4) squeeze out well, (5) chop roughly and (6) place with remaining ingredients in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice as needed
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch parsley in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch dill in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch watercress in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch wild garlic in boiling water and (2) immediately cool in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Finely-dice asparagus and (2) place in a pacotizing beaker with oil.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Place all ingredients in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Sauté shallots in butter until translucent. (2) Place in a pacotizing beaker together with remaining ingredients.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize as needed, heat, season with salt, pepper and nutmeg.
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize as needed, allow to thaw, season with salt and pepper.
Procedure
Step 1: Fill the pacotizing beaker
(1) Blanch watercress and (2) cool in ice water. (3) Melt butter, (4) mix with the chopped watercress and (5) shallots. (6) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
(1) Pacotize as needed and (2) stir in the soup base.
Procedure
Step 1: Fill the pacotizing beaker
(1) Soak gelatin in cold water. (2) Bring cream and milk to a boil. (3) Pour over chocolate and (4) dissolve. (5) Squeeze out gelatin and (6) dissolve in the chocolate mixture. (7) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize twice as needed and allow to stand a few minutes before serving.
Procedure
Step 1: Fill the pacotizing beaker
(1) Soak gelatin in cold water. (2) Dice goat cheese, (3) mix with sour cream and basil. (4) Squeeze out gelatin and (5) dissolve in slightly-warmed olive oil. (6) Mix all ingredients together and (7) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize twice as needed and allow to temper before serving.
Procedure
Step 1: Fill the pacotizing beaker
(1) Soak gelatin in cold water. (2) Sauté onion in butter until translucent. (3) Chill in refrigerator. (4) Squeeze out gelatin and (5) dissolve in slightly-warmed cream. (6) Mix all ingredients together and (7) place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize twice as needed and allow to temper before serving.
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water and sugar to a boil. (2) Chop pineapple (incl. stalk), (3) mix with remaining ingredients and (4) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water and sugar to a boil, (2) stir in lemon juice and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Blend all ingredients together, (2) mix, (3) pacotize and (4) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water and sugar to a boil and (2) allow to cool. (3) Mix with remaining ingredients and (4) place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Stir water, sugar, lemon juice and lime juice until the sugar has dissolved. (2) Mix with mint and (3) place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Stir water and sugar until the sugar has dissolved. (2) Mix with the remaining ingredients and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker. (3) Process three times with the whipping disk. (4) Pour into paper cups and (5) bake for approx. 28 seconds in the microwave.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients into a smooth batter. (2) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients into a smooth batter. (2) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
(1) Stir until smooth and (2) add milk as needed to thin to the desired consistency.
Procedure
Step 1: Fill the pacotizing beaker
(1) Melt chocolate and butter together and (2) mix in remaining ingredients. (3) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize twice as needed, pour into greased cooking molds and bake at 180 °C for approx. 12 minutes.
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) season with salt and pepper. (3) Place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize twice as needed and spread thinly on parchment paper.
Sprinkle with parmesan. Bake at 210 °C for approx. 5 minutes until golden brown.
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Procedure
Schritt 1: Fill the pacotizing® beaker
(1) Mix all ingredients and (2) fill into a pacotizing® beaker.
Schritt 2: Process
(1) Process twice with overpressure with the 4-blade cutter of the Pacojet Coupe Set.
Procedure
Step 1: Fill the pacotizing® beaker
(1) Bring cream, milk and sugar (70g) to a boil. (2) Stir in farina bona. (3) Beat sugar (30g) with the egg yolk until foamy. (4) Stir into the cream mixture. (5) Heat to approx. 82 °C while stirring constantly (6) until thickened. (7) Pour into a pacotizing® beaker.
Step 2: Freeze
(1) Seal the pacotizing® beaker with lid, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize®
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix cream, milk, sugar and eggs together. (2) Heat to 28 °C and (3) allow to cool slightly. (4) Stir in remaining ingredients and (5) mix well. (6) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Hint: Season with some yuzu juice and Noilly Prat.
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix and bring water, sugar and cocoa to a boil. (2) Pour over the chopped chocolate and stir. (3) Place in a pacotizing beaker and allow to cool.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Place spinach and lamb's lettuce in a pacotizing beaker and (2) process once with the 4-blade cutter. (3) Add in the remaining ingredients and (4) mix well. (5) Place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix sour cream, powdered sugar, lemon juice and milk powder together and (2) pour into a pacotizing beaker. (3) Add cooked, diced beets.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix cream, egg yolks and sugar well together and (2) heat to 82 °C. (3) Add chopped chocolate and butter cookies and (4) stir until the chocolate has dissolved. (6) Place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together, (2) heat to 82 °C and (3) stir until thick. (4) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring milk and cream to a boil. (2) Beat egg yolks and sugar in a warm double boiler. (3) Add milk/cream mixture to the warm beaten egg yolk and (4) heat to 82 °C stirring constantly. (5) Stir in matcha powder, add white chocolate and (6) let stand for 2 minutes, to allow the chocolate to melt. (7) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix sugar, milk, cream and eggs well together and (2) heat to 82 °C. (3) Add chopped chocolate, stir and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice as needed
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together, (2) heat to 82 °C and (3) stir until thick. (4) Place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together except chocolate, (2) heat to 82 °C and (3) stir until thick. (4) Mix in chocolate and (5) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Scrape out vanilla pod, (2) mix pulp and pod with the remaining ingredients, (3) heat to 82 °C and (4) stir until thick. (5) Remove pod and (6) pour the mixture into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring milk and sugar to a boil, (2) allow to cool a few minutes and (3) mix with remaining ingredients. (4) Strain and (5) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring cream and sugar to a boil, (2) allow to cool for a few minutes and (3) mix with remaining ingredients. (4) Strain and (5) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Roughly chop parsley, (2) mix together with the other ingredients and (3) place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice