• EN
  • DE
  • FR
  • ES
  • IT
  • » Products
    • »  Pacojet 2 PLUS
      » Pacojet 2 PLUS
    • »  Pacojet 2
      » Pacojet 2
    • »  Pacojet Junior
      » Pacojet Junior
    • »  Pacojet app
      » Pacojet app
    • »  Product comparison
      » Product comparison
  • » Accessories
    • »  Chrome steel beaker
      » Chrome steel beaker
    • »  Synthetic beaker
      » Synthetic beaker
    • »  Beaker calculator
      » Beaker calculator
    • »  Coupe Set
      » Coupe Set
    • »  Additional accessories
      » Additional accessories
  • » Functions
    • » Pacotize®
      • » Pacotize®
      • » The pacotizing® standard
      • » Repeated pacotizing® function
    • » Coupe Set
      • » Chop/Cut
      • » Whip
    • » Rinse / Clean
      • » Rinse
      • » Clean
  • » Service
    • » Distributors / Service
    • » Maintenance
    • » Dos and Don’ts
    • » Customer portal
    • » Downloads / Videos
  • » Recipes
    • »  4 Seasons
      » 4 Seasons
    • »  Dishes
      » Dishes
    • »  Special Diets
      » Special Diets
    • »  Submit
      » Submit
  • » Experience
  • EN
  • DE
  • FR
  • ES
  • IT
  • Contact
  • About us
  • GTC
  • Imprint
  • Privacy policy
  • Downloads
  • Customer portal
Desserts
  • Almond Gianduja

    Almond Gianduja

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 200
        g
      Almond peeled
    • 200
        g
      Icing sugar
    • 240
        g
      Milk chocolate

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Put almonds and icing sugar in a pacotizing® beaker and (2) process once, with normal preassure, with 4-blade cutter from the Pacojet Coupe Set. (3) Melt milk chocolate and (4) mix with nuts and sugar. (5) Fill into a pacotizing® beaker, (6) swipe down and (7) smooth the surface.

    Step 2: Freeze
    (1) Close the pacotizing® beaker with lid, (2) label and (3) freeze at -22 °C for at least 24 hours.

    Step 3: Pacotize®
    Two portions:
    Pacotize® with normal pressure and five repetitions.

    Whole pacotizing® beaker:
    Pacotize® with normal pressure and three repetitions.

  • Fior di latte ice cream

    Fior di latte 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
      Milk
    • 12
        g
      Glucose powder
    • 30
        g
      Skimmed milk powder
    • 60
        g
      Sugar
    • 125
        g
      Mascarpone
    • 2
        g
      Gelatin

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Soften gelatin in cold water. (2) Combine milk, glucose powder, skimmed milk powder and sugar. (3) Allow to soak for 15 minutes, then (4) bring to a boil. (5) Squeeze out the gelatin well and (6) and add to the milk mixture together with the mascarpone. (7) Allow to cool and (8) pour into a pacotizing® beaker.

    Step 2: Freeze
    (1) Close the pacotizing® beaker with the lid, (2) label and (3) freeze at -22 °C for at least 24 hours.

    Step 3: Pacotize®

  • Airy chocolate raspberry ganache

    Airy chocolate raspberry ganache

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 100
        g
      Raspberry fruit puree
    • 100
        g
      Milk
    • 200
        g
      Chocolate 70%
    • 200
        g
      Heavy Cream
    • 30
        g
      Sugar

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Bring milk and sugar to a boil. (2) Pour over the chocolate and (3) let stand for 5 minutes. (4) Add fruit puree, (5) stir and (6) allow to cool. (7) Stir in cream and (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®
    Pacotize® with two or three repetitions in overpressure mode.

  • Caramelized popcorn crunch

    Caramelized popcorn crunch

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 80
        g
      Sugar
    • 7
        g
      Water
    • 2
        g
      Lemon juice
    • 25
        g
      Popcorn
    • 3
        g
      Butter
    • 1
        g
      Fleur de sel

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Make caramel from sugar, water and lemon juice. (2) Add the popped popcorn and (3) stir. (4) Stir in butter and (5) season with fleur de sel. (5) Allow to cool. (6) Pour into a pacotizing® beaker and (7) chop once with the 4-blade cutter of the Pacojet Coupe Set.

  • Mirabelle Plum Jelly

    Mirabelle Plum Jelly

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 100
        g
      Fresh Mirabelle Plum
    • 150
        g
      Water
    • 30
        g
      Sugar
    • 2.5
        g
      Agar Agar

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Bring mirabelle plums to a boil with water and sugar. (2) Allow to cool and (3) place 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® twice. (2) Mix with agar agar. (3) Boil for 3 minutes. (4) Allow to cool. (5) Mix and (6) pour into a squeeze bottle. (7) Refrigerate.

  • Fermented Carrot Ice Cream

    Fermented Carrot 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
      Fermented Carrots
    • 60
        g
      Water
    • 60
        g
      Sugar
    • 70
        g
      Calamansi Juice
    • 2
        g
      Gelatin

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Soften gelatin in cold water. (2) Bring water and sugar to a boil. (3) Allow to cool. (4) Squeeze out gelatin and (5) dissolve in the sugar syrup. (6) Mix all ingredients 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®

  • Memories Dessert

    Memories Dessert

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

    Procedure

    Farina Bóna Ice Cream
    Caramelized Popcorn Crunch
    Airy Chocolate Raspberry Ganache

  • 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®

  • Ginger Cinnamon Hibiscus Ice Cream

    Ginger Cinnamon Hibiscus 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
      heavy cream
    • 250
        g
      milk
    • 60
        g
      sugar
    • 3
        pc.
      eggs
    • 30
        g
      hibiscus syrup
    • 3
        pc.
      hibiscus blossom (tea)
    • 2
        pc.
      cinnamon stick
    • 50
        g
      white chocolate
    •   
      ginger, to taste

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Mix cream, milk, eggs and sugar well. (2) Heat up to 82°C, constantly stirring. (3) Stir in hibiscus syrup and white chocolate. (4) Add cinnamon sticks and hibiscus blossems, (5) steep for 20 mintues and (6) remove cinnamon sticks and hibiscus blossems. (7) Peal and grate ginger and add to the mixture, to taste. (8) Fill 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®

  • 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

  • Red Wine Butter Ice Cream

    Red Wine Butter Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 750
        g
      red wine
    • 150
        g
      egg yolks
    • 140
        g
      sugar
    • 250
        g
      butter
    • 1
        pc.
      vanilla pod

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Reduce red wine to 250 ml. (2) Scrape out vanilla pod, and (3) heat the pulp with sugar, egg yolk and reduced red wine to 82 °C. (4) Cool to 65 °C, (5) mix in butter and (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

  • Ginger Bread Ice Cream

    Ginger Bread 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
    • 35
        g
      sugar
    • 120
        g
      eggs
    • 50
        g
      white chocolate
    • 100
        g
      ginger bread

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Mix cream, milk, sugar and eggs together and (2) heat to 82 °C. (3) Stir in white chocolate and ginger bread and (4) mix well. (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 twice

  • 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

  • Marzipan Ice Cream

    Marzipan Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 50
        g
      cream
    • 500
        g
      milk
    • 100
        g
      sugar
    • 125
        g
      marzipan

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Bring milk and sugar to a boil, (2) add marzipan and allow to dissolve, (3) add cream and (4) refrigerate for 6h. (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

  • 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

  • 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 powder
    • 120
        g
      dark chocolate

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Mix water, sugar and cocoa powder together and bring to a boil.(2) Pour mixture over chopped chocolate and stir. (3) Pour into 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 as needed

  • Dark Chocolate Mousse

    Dark Chocolate Mousse

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 200
        g
      chocolate 70%
    • 200
        g
      cream
    • 200
        g
      milk
    • 90
        g
      sugar

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Bring milk, cream and sugar to a boil. (2) Pour over the chocolate to make it (3) dissolve. (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
    Pacotize twice as needed and allow to stand a few minutes before serving.

  • 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.

  • Marzipan Mousse

    Marzipan Mousse

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 60
        g
      milk
    • 200
        g
      marzipan
    • 300
        g
      cream
    • 6
        g
      gelatin

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Soak gelatin in cold water. (2) Bring cream, milk and marzipan to a boil. (3) Mix. (4) Squeeze excess water from gelatin and (5) dissolve in the mixture. (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 h.

    Step 3: Pacotize

    Pacotize twice as needed and allow to stand a few minutes 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

  • Spiced Pumpkin Sorbet

    Spiced Pumpkin Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 320
        g
      red kuri squash (Hokkaido), diced, unpeeled
    • 125
        g
      water
    • 125
        g
      sugar
    • 50
        g
      orange juice
    • 1
        pc.
      cinnamon stick
    • 2
        pc.
      star anise

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Bring water, sugar, orange juice, lemon juice, cinnamon stick, star anise and squash to a boil. (2) Allow to steep for 10 minutes. (3) Remove star anise and cinnamon stick 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 as needed

  • 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

  • Cassis Sorbet

    Cassis Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 330
        g
      cassis puree
    • 300
        g
      water
    • 100
        g
      sugar
    • 5
        g
      lemon juice

    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 twice

  • Apricot Sorbet

    Apricot Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 340
        g
      apricots, pitted
    • 100
        g
      water
    • 100
        g
      sugar
    • 5
        g
      lemon juice
    • 1
        pc.
      vanilla pod

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Scrape out vanilla pod and (2) bring pulp with the remaining ingredients to a boil. (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

  • 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

  • Cherry Sorbet

    Cherry Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 500
        g
      cherries, pitted
    • 200
        g
      cherry juice
    • 150
        g
      sugar
    • 10
        g
      lemon juice

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Stir cherry juice and sugar until sugar has dissolved. (2) Mix with cherries 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

  • 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

  • Red Cabbage Sorbet

    Red Cabbage Sorbet

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 200
        g
      red cabbage, freshly shredded
    • 80
        g
      red currant jam
    • 150
        g
      orange juice
    • 5
        g
      lemon juice
    • 150
        g
      sugar
    • 230
        g
      water

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Stir water, sugar and lemon juice until sugar has dissolved. (2) Mix with remaining 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 as needed

  • 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.

  • Rice Soufflé

    Rice Soufflé

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 50
        g
      round grain rice
    • 290
        g
      milk
    • 1
        pc.
      vanilla pod
    • 1
        g
      salt
    • 40
        g
      sugar
    • 15
        g
      almonds
    • 120
        g
      egg yolks
    • 300
        g
      egg whites

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Scrape out vanilla pod, (2) bring pulp and pod with milk, rice and salt to a boil, and (3) simmer for 20 minutes. (5) Remove vanilla pods, (6) cool slightly, (7) mix in egg yolks and (8) allow to cool. (8) Stir in egg whites. (9) 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 a greased cooking mold and bake at 170 °C for approx. 25 minutes.

  • Poppy Seed Soufflé

    Poppy Seed Soufflé

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 30
        g
      poppy seeds
    • 250
        g
      milk
    • 90
        g
      butter
    • 1
        g
      salt
    • 1
        pc.
      vanilla pod
    • 80
        g
      sugar
    • 60
        g
      semolina
    • 1
        g
      orange peel, grated
    • 1
        g
      lemon peel, grated
    • 100
        g
      egg yolks
    • 250
        g
      egg whites

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Scrape out vanilla pod, (2) bring pulp and pod with milk and salt to a boil, (3) stir in semolina and (4) simmer for 2 minutes. (5) Remove vanilla pods, (6) cool slightly, (7) mix in egg yolks and (8) allow to cool. (9) Mix with remaining ingredients. (10) 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 a greased cooking mold and bake at 170 °C for approx. 25 minutes.

  • 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.

  • 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

  • Curry Coconut Peanut Ice Cream

    Curry Coconut Peanut Ice Cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 350
        g
      coconut milk
    • 100
        g
      soy milk
    • 30
        g
      icing sugar
    • 150
        g
      peanuts, roasted
    • 5
        g
      curry powder

    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

Mousses/Farces
  • Veal sausage

    Veal sausage

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 270
        g
      Veal fat
    • 80
        g
      Pork meat
    • 190
        g
      Lard
    • 230
        g
      Milk
    • 8
        g
      Salt
    • 2
        g
      Pepper
    • 2
        g
      Nutmeg

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Cut meat and lard in pieces. (2) Mix all ingredients and (2) place in 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®
    (1) Pacotize® twice, (2) fill into sausage casing heat and (3) boil at low heat (75 °C) for 20 to 25 minutes. (4) Fry, grill or enjoy directly.

  • Goat cheese cream

    Goat cheese cream

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 80
        g
      Crème de buche
    • 60
        g
      Goat Cream Cheese
    • 2
        g
      Honey
    • 1
        g
      Salt

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Break crème de buche cheese into pieces, (2) mix with the remaining ingredients and (3) place in a pacotizing® beaker.
    (4) Process 3 times with overpressure using the 4-blade cutter of the Pacojet Coupe Set.

  • Pickled Chanterelle Puree

    Pickled Chanterelle Puree

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 250
        g
      Pickled Chanterelles
    • 250
        g
      Cream Cheese
    • 250
        g
      Braised Onions

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Mix all ingredients and (2) and 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®
    (1) Pacotize® twice, (2) heat and (3) serve.

  • Beef Bone Marrow Panna Cotta

    Beef Bone Marrow Panna Cotta

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 200
        g
      Water
    • 140
        g
      Beef Bone Marrow
    • 1.5
        g
      Agar Agar
    • 5
        g
      Salt
    • 1
        g
      Pepper

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Mix all ingredients and (2) and 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®
    (1) Pacotize® twice, (2) heat constantly stirring,  (3) plate into a deep plate and (4) let cool.

  • Arctic Char Appetizer

    Arctic Char Appetizer

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

    Procedure

    Arctic char herb farce
    Arctic char mousse
    Mirabelle plum jelly

  • Arctic Char Mousse

    Arctic Char Mousse

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 200
        g
      Arctic Char
    • 150
        g
      Heavy Cream
    • 20
        g
      Toast
    • 10
        g
      Shallots
    • 10
        g
      Butter
    • 5
        g
      Salt
    • 5
        g
      White Port Wine

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Cut arctic char and bread into pieces. (2) Dice shallots and (2) saute in the butter until soft. (3) Mix all ingredients and (4) and place in 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®
    (1) Pacotize® twice. (2) Pour into an icing bag and (3) keep refrigerated until served.

  • Arctic char herb farce

    Arctic char herb farce

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 200
        g
      Arctic char
    • 200
        g
      Heavy cream
    • 40
        g
      Herbs (parsley, dill, terragon)
    • 5
        g
      Salt
    • 10
        g
      Noilly Prat

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Cut char into pieces. (2) Finely chop herbs and (3) mix both with the remaining ingredients. (4) Place in 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®
    (1) Pacotize® twice. (2) Spread on a silicone mat. (3) Cover and steam for approx. 6-7 minutes at 50°C. (4) Allow to cool and (5) slice into the desired form.

  • 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.

  • Meat & Bone

    Meat & Bone

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

    Procedure

    Bone marrow panna cotta
    Homemade sausage with pacotized® meat
    Pickled chanterelles and their puree

  • Venison Farce

    Venison Farce

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 350
        g
      venison, diced
    • 100
        g
      fat bacon, diced
    • 180
        g
      cream
    • 12
        g
      salt
    •   
      pepper

    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

  • 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