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Spring
  • Carrot Variation

    Carrot Variation

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker

    Procedure

    Carrot and crab cream
    Fermented carrot ice cream
    Citrus oil

  • Carrot and Crayfish Cream

    Carrot and Crayfish Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 200
        g
      Crayfish cooked
    • 20
        g
      Carrot brunoise
    • 66
        g
      Brine 3%
    • 2
        pcs.
      Lime zest

    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.

  • Tuna Ice Cream

    Tuna Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 160
        g
      cream
    • 275
        g
      milk
    • 110
        g
      sugar
    • 145
        g
      egg yolks
    • 3
        g
      salt
    • 20
        g
      capers
    • 180
        g
      tuna in water

    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.

  • Chocolate Sorbet

    Chocolate Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 450
        g
      water
    • 120
        g
      sugar
    • 45
        g
      cocoa
    • 120
        g
      dark chocolate

    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

  • Yogurt Ice Cream

    Yogurt Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 500
        g
      yoghurt
    • 100
        g
      icing sugar
    • 120
        g
      quark cheese
    • 50
        g
      cream
    • 80
        g
      milk

    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

  • Matcha Ice Cream

    Matcha Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 280
        g
      cream
    • 180
        g
      milk
    • 60
        g
      egg yolks
    • 90
        g
      sugar
    • 30
        g
      white chocolate
    • 2
        pc.
      pulp of vanilla pod
    • 8
        g
      matcha powder

    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

  • Milk Chocolate Ice Cream

    Milk Chocolate Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 250
        g
      cream
    • 250
        g
      milk
    • 2
        pc.
      eggs
    • 30
        g
      sugar
    • 190
        g
      milk chocolate

    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

  • Vanilla Ice Cream

    Vanilla Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 330
        g
      milk
    • 90
        g
      cream
    • 120
        g
      sugar
    • 100
        g
      egg yolks
    • 1
        pc.
      vanilla pod

    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

  • Raspberry Yogurt Ice Cream

    Raspberry Yogurt Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 330
        g
      raspberries
    • 150
        g
      milk
    • 150
        g
      yogurt
    • 120
        g
      sugar
    • 5
        g
      lemon juice

    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

  • Strawberry Ice Cream

    Strawberry Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 300
        g
      cream
    • 130
        g
      sugar
    • 450
        g
      strawberries
    • 5
        g
      lemon juice

    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

  • Veal Farce

    Veal Farce

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 300
        g
      veal, diced
    • 300
        g
      cream
    • 12
        g
      salt

    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

  • Shrimp Farce

    Shrimp Farce

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 300
        g
      shrimp, diced
    • 300
        g
      cream
    • 7
        g
      salt

    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

  • Fish Herb Farce

    Fish Herb Farce

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 250
        g
      fish fillet, diced
    • 250
        g
      cream
    • 50
        g
      fish herbs (chives, parsley, chervil and dill)
    • 7
        g
      salt

    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

  • Basil Mint Pesto

    Basil Mint Pesto

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 630
        g
      basil
    • 50
        g
      mint
    • 40
        g
      pine nuts (roasted if desired)
    • 150
        g
      olive oil
    • 50
        g
      garlic
    • 8
        g
      salt

    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

  • Olive Paste

    Olive Paste

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 500
        g
      olives, pitted
    • 40
        g
      capers
    • 80
        g
      anchovies
    • 25
        g
      garlic
    • 50
        g
      lemon juice
    • 150
        g
      olive oil (cold-pressed)

    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

  • Pesto

    Pesto

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 560
        g
      basil
    • 40
        g
      pine nuts
    • 150
        g
      olive oil (cold-pressed)
    • 50
        g
      garlic
    • 8
        g
      salt

    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

  • Parsley Concentrate

    Parsley Concentrate

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 700
        g
      parsley
    • 200
        g
      oil

    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

  • Dill Concentrate

    Dill Concentrate

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 500
        g
      dill
    • 300
        g
      water or oil (cold-pressed)

    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

  • Watercress Concentrate

    Watercress Concentrate

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 700
        g
      watercress
    • 200
        g
      oil or water

    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

  • Ramps (Wild Garlic) Concentrate

    Ramps (Wild Garlic) Concentrate

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 700
        g
      ramps (wild garlic)
    • 200
        g
      water or oil (cold-pressed)

    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

  • Asparagus Concentrate

    Asparagus Concentrate

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 400
        g
      asparagus (skin)
    • 300
        g
      water or oil (cold-pressed)

    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

  • Ginger Concentrate

    Ginger Concentrate

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 400
        g
      ginger, peeled
    • 300
        g
      oil (cold-pressed)
    • 6
        g
      salt

    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

  • Chili Concentrate

    Chili Concentrate

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 400
        g
      chili peppers
    • 300
        g
      oil (cold-pressed)
    • 6
        g
      salt

    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

  • Pea Concentrate

    Pea Concentrate

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 400
        g
      peas
    • 300
        g
      vegetable stock

    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

  • Pea and Mint Soup

    Pea and Mint Soup

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 200
        g
      peas, frozen
    • 300
        g
      vegetable stock
    • 50
        g
      shallots, chopped finely
    • 10
        g
      butter
    • 200
        g
      cream
    • 2
        pc.
      mint leaves

    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.

  • Gazpacho with Melon

    Gazpacho with Melon

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 30
        g
      shallots, diced
    • 50
        g
      olive oil
    • 200
        g
      tomato juice
    • 150
        g
      cucumbers, seeded, diced
    • 10
        g
      ginger, diced
    • 100
        g
      red pepper, diced
    • 150
        g
      watermelon, diced
    • 40
        g
      sherry vinnegar

    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.

  • Watercress Puree for Soup

    Watercress Puree for Soup

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 4
        bundles
      watercress
    • 200
        g
      butter
    • 7
        g
      salt
    • 60
        g
      shallots, diced and sauteed

    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.

  • White Chocolate Moussec

    White Chocolate Moussec

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 200
        g
      white chocolate
    • 200
        g
      cream
    • 200
        g
      milk
    • 6
        g
      gelatin

    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.

  • Goat Cheese Mousse

    Goat Cheese Mousse

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 450
        g
      goat cheese
    • 180
        g
      sour cream
    • 100
        g
      olive oil
    • 3
        pc.
      basil leaves
    • 2
        sheets
      gelatin

    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.

  • Ham Mousse

    Ham Mousse

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 250
        g
      ham, diced
    • 20
        g
      onion, diced
    • 10
        g
      butter
    • 30
        g
      sliced bread, diced
    • 350
        g
      cream
    • 6
        g
      gelatin
    • 60
        g
      egg whites
    • 5
        g
      salt

    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.

  • Pineapple Sorbet

    Pineapple Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 350
        g
      pineapple, peeled incl. stalk
    • 120
        g
      sugar
    • 300
        g
      water

    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

  • Lemon Sorbet

    Lemon Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 200
        g
      sugar
    • 450
        ml
      water
    • 150
        ml
      lemon juice

    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

  • Strawberry Sorbet

    Strawberry Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 230
        g
      strawberries
    • 105
        g
      honey
    • 450
        g
      water

    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

  • Apple Basil Sorbet

    Apple Basil Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 350
        g
      green apple pulp
    • 60
        g
      basil leaves
    • 250
        g
      sugar syrup (mixed cold, unheated)
    • 20
        g
      lemon juice
    • 1
        cl
      calvados

    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

  • Pineapple Mango Sorbet

    Pineapple Mango Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 1/2
        
      pineapple, peeled, diced incl. stalk
    • 100
        g
      sugar
    • 400
        g
      mango juice
    • 10
        g
      lemon juice

    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

  • Cantaloupe Sorbet

    Cantaloupe Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 250
        g
      cantaloupe, peeled, seeded, diced
    • 120
        g
      sugar
    • 450
        g
      water
    • 5
        g
      mint

    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

  • Mint Sorbet

    Mint Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 80
        g
      mint leaves
    • 480
        g
      water
    • 200
        g
      sugar
    • 100
        g
      lemon juice
    • 50
        g
      lime juice

    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

  • Passion Fruit Sorbet

    Passion Fruit Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 330
        g
      passion fruit pulp
    • 200
        g
      orange juice
    • 100
        g
      water
    • 100
        g
      sugar

    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

  • Microwave Biscuits

    Microwave Biscuits

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 20
        g
      cocoa powder
    • 120
        g
      egg whites
    • 20
        g
      egg yolks
    • 50
        g
      sugar
    • 20
        g
      flour

    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

  • Waffle Batter

    Waffle Batter

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 250
        g
      flour
    • 70
        g
      oil
    • 250
        g
      eggs
    • 180
        g
      milk
    • 30
        g
      sugar
    • 2
        g
      salt

    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

  • Pancake Batter

    Pancake Batter

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 150
        g
      flour
    • 250
        g
      eggs
    • 10
        g
      oil
    • 30
        g
      sugar
    • 70
        g
      milk

    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.

  • Chocolate Lava Cake (with liquid center)

    Chocolate Lava Cake (with liquid center)

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 140
        g
      chocolate 70%
    • 140
        g
      butter
    • 140
        g
      sugar
    • 4
        pc.
      eggs
    • 80
        g
      flour

    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.

  • Savory Biscuits

    Savory Biscuits

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 65
        g
      flour
    • 65
        g
      starch
    • 40
        g
      parmesan
    • 360
        g
      cream
    •   
      salt & pepper
    • 1
        pc.
      chili pepper, chopped

    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.

  • Crepes

    Crepes

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 140
        g
      flour
    • 250
        g
      eggs
    • 10
        g
      olive oil
    • 30
        g
      sugar
    • 80
        g
      milk

    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

Summer
  • Carrot Variation

    Carrot Variation

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker

    Procedure

    Carrot and crab cream
    Fermented carrot ice cream
    Citrus oil

  • Carrot and Crayfish Cream

    Carrot and Crayfish Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 200
        g
      Crayfish cooked
    • 20
        g
      Carrot brunoise
    • 66
        g
      Brine 3%
    • 2
        pcs.
      Lime zest

    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.

  • Farina Bona Ice Cream

    Farina Bona Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 30
        g
      Farina Bona
    • 200
        g
      Heavy Cream
    • 273
        g
      Milk
    • 70
        g
      Sugar
    • 2
        g
      Stab 2000
    • 20
        g
      Egg Yolk
    • 30
        g
      Sugar

    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®

  • Tuna Ice Cream

    Tuna Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 160
        g
      cream
    • 275
        g
      milk
    • 110
        g
      sugar
    • 145
        g
      egg yolks
    • 3
        g
      salt
    • 20
        g
      capers
    • 180
        g
      tuna in water

    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.

  • Chocolate Sorbet

    Chocolate Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 450
        g
      water
    • 120
        g
      sugar
    • 45
        g
      cocoa
    • 120
        g
      dark chocolate

    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

  • Green Apple Lamb’s Lettuce Spinach Sorbet

    Green Apple Lamb’s Lettuce Spinach Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 250
        g
      green apple pulp (or green apples with peels finely chopped)
    • 200
        g
      sugar syrup
    • 150
        g
      spinach leaves
    • 90
        g
      lamb's lettuce
    • 10
        g
      mint
    • 20
        g
      lemon juice

    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

  • Sour Cream Red Beet Ice Cream

    Sour Cream Red Beet Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 500
        g
      sour cream
    • 100
        g
      icing sugar
    • 60
        ml
      lemon juice
    • 8
        g
      milk powder
    • 100
        g
      beets, cooked, diced

    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

  • Chocolate Butter Cookie Ice Cream

    Chocolate Butter Cookie Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 250
        g
      cream
    • 270
        g
      milk
    • 110
        g
      egg yolks
    • 90
        g
      sugar
    • 35
        g
      milk chocolate 34% e.g. Biskélia from Valrhona
    • 45
        g
      butter cookies

    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

  • Hazelnut Ice Cream

    Hazelnut Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 280
        g
      cream
    • 200
        g
      milk
    • 100
        g
      sugar
    • 140
        g
      eggs
    • 60
        g
      hazelnuts ground

    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

  • Yogurt Ice Cream

    Yogurt Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 500
        g
      yoghurt
    • 100
        g
      icing sugar
    • 120
        g
      quark cheese
    • 50
        g
      cream
    • 80
        g
      milk

    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

  • Matcha Ice Cream

    Matcha Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 280
        g
      cream
    • 180
        g
      milk
    • 60
        g
      egg yolks
    • 90
        g
      sugar
    • 30
        g
      white chocolate
    • 2
        pc.
      pulp of vanilla pod
    • 8
        g
      matcha powder

    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

  • Milk Chocolate Ice Cream

    Milk Chocolate Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 250
        g
      cream
    • 250
        g
      milk
    • 2
        pc.
      eggs
    • 30
        g
      sugar
    • 190
        g
      milk chocolate

    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

  • Pistachio Ice Cream

    Pistachio Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 230
        g
      cream
    • 200
        g
      milk
    • 80
        g
      sugar
    • 100
        g
      eggs
    • 55
        g
      pistachios, roasted, ground

    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

  • Chocolate Ice Cream

    Chocolate Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 220
        g
      cream
    • 220
        g
      milk
    • 100
        g
      sugar
    • 100
        g
      egg yolks
    • 20
        g
      cocoa
    • 130
        g
      chocolate (72 %)

    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

  • Vanilla Ice Cream

    Vanilla Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 330
        g
      milk
    • 90
        g
      cream
    • 120
        g
      sugar
    • 100
        g
      egg yolks
    • 1
        pc.
      vanilla pod

    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

  • Raspberry Yogurt Ice Cream

    Raspberry Yogurt Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 330
        g
      raspberries
    • 150
        g
      milk
    • 150
        g
      yogurt
    • 120
        g
      sugar
    • 5
        g
      lemon juice

    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

  • Strawberry Ice Cream

    Strawberry Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 300
        g
      cream
    • 130
        g
      sugar
    • 450
        g
      strawberries
    • 5
        g
      lemon juice

    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

  • Veal Farce

    Veal Farce

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 300
        g
      veal, diced
    • 300
        g
      cream
    • 12
        g
      salt

    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

  • Shrimp Farce

    Shrimp Farce

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 300
        g
      shrimp, diced
    • 300
        g
      cream
    • 7
        g
      salt

    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

  • Fish Herb Farce

    Fish Herb Farce

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 250
        g
      fish fillet, diced
    • 250
        g
      cream
    • 50
        g
      fish herbs (chives, parsley, chervil and dill)
    • 7
        g
      salt

    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

  • Turkey Parsley Farce

    Turkey Parsley Farce

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 250
        g
      turkey breast, chopped finely
    • 250
        g
      cream
    • 100
        g
      fresh parsley, chopped
    • 7
        g
      salt

    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

  • Basil Mint Pesto

    Basil Mint Pesto

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker