Almond Gianduja

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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)

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Veal sausage

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 1 Beaker