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.
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®
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.
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.
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.
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®
Procedure
Farina Bóna Ice Cream
Caramelized Popcorn Crunch
Airy Chocolate Raspberry Ganache
Procedure
Step 1: Fill the pacotizing® beaker
(1) Bring cream, milk and sugar (70g) to a boil. (2) Stir in farina bona. (3) Beat sugar (30g) with the egg yolk until foamy. (4) Stir into the cream mixture. (5) Heat to approx. 82 °C while stirring constantly (6) until thickened. (7) Pour into a pacotizing® beaker.
Step 2: Freeze
(1) Seal the pacotizing® beaker with lid, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize®
Procedure
Step 1: Fill the pacotizing® beaker
(1) Mix cream, milk, 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®
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix cream, milk, sugar and eggs together. (2) Heat to 28 °C and (3) allow to cool slightly. (4) Stir in remaining ingredients and (5) mix well. (6) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Hint: Season with some yuzu juice and Noilly Prat.
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix and bring water, sugar and cocoa to a boil. (2) Pour over the chopped chocolate and stir. (3) Place in a pacotizing beaker and allow to cool.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Place spinach and lamb's lettuce in a pacotizing beaker and (2) process once with the 4-blade cutter. (3) Add in the remaining ingredients and (4) mix well. (5) Place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix sour cream, powdered sugar, lemon juice and milk powder together and (2) pour into a pacotizing beaker. (3) Add cooked, diced beets.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) 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
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
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix cream, egg yolks and sugar well together and (2) heat to 82 °C. (3) Add chopped chocolate and butter cookies and (4) stir until the chocolate has dissolved. (6) Place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together, (2) heat to 82 °C and (3) stir until thick. (4) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring milk and cream to a boil. (2) Beat egg yolks and sugar in a warm double boiler. (3) Add milk/cream mixture to the warm beaten egg yolk and (4) heat to 82 °C stirring constantly. (5) Stir in matcha powder, add white chocolate and (6) let stand for 2 minutes, to allow the chocolate to melt. (7) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix sugar, milk, cream and eggs well together and (2) heat to 82 °C. (3) Add chopped chocolate, stir and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice as needed
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together, (2) heat to 82 °C and (3) stir until thick. (4) Place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together except chocolate, (2) heat to 82 °C and (3) stir until thick. (4) Mix in chocolate and (5) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Scrape out vanilla pod, (2) mix pulp and pod with the remaining ingredients, (3) heat to 82 °C and (4) stir until thick. (5) Remove pod and (6) pour the mixture into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring milk and sugar to a boil, (2) 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
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring milk and sugar to a boil, (2) allow to cool a few minutes and (3) mix with remaining ingredients. (4) Strain and (5) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring cream and sugar to a boil, (2) allow to cool for a few minutes and (3) mix with remaining ingredients. (4) Strain and (5) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix 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
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.
Procedure
Step 1: Fill the pacotizing beaker
(1) Soak gelatin in cold water. (2) Bring cream and milk to a boil. (3) Pour over chocolate and (4) dissolve. (5) Squeeze out gelatin and (6) dissolve in the chocolate mixture. (7) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize twice as needed and allow to stand a few minutes before serving.
Procedure
Step 1: Fill the pacotizing beaker
(1) Soak gelatin in cold water. (2) 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.
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water and sugar to a boil. (2) Chop pineapple (incl. stalk), (3) mix with remaining ingredients and (4) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water and sugar to a boil, (2) stir in lemon juice and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Blend all ingredients together, (2) mix, (3) pacotize and (4) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) 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
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Bring water and sugar to a boil and (2) allow to cool. (3) Mix with remaining ingredients and (4) place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Stir water 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
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
Procedure
Step 1: Fill the pacotizing beaker
(1) Stir water, sugar, lemon juice and lime juice until the sugar has dissolved. (2) Mix with mint and (3) place in a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Stir 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
Procedure
Step 1: Fill the pacotizing beaker
(1) Stir water and sugar until the sugar has dissolved. (2) Mix with the remaining ingredients and (3) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) 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
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker. (3) Process three times with the whipping disk. (4) Pour into paper cups and (5) bake for approx. 28 seconds in the microwave.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients into a smooth batter. (2) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients into a smooth batter. (2) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
(1) Stir until smooth and (2) add milk as needed to thin to the desired consistency.
Procedure
Step 1: Fill the pacotizing beaker
(1) 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.
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.
Procedure
Step 1: Fill the pacotizing beaker
(1) Melt chocolate and butter together and (2) mix in remaining ingredients. (3) Pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Pacotize twice as needed, pour into greased cooking molds and bake at 180 °C for approx. 12 minutes.
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize
Procedure
Step 1: Fill the pacotizing® beaker
(1) 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.
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.
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.
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.
Procedure
Arctic char herb farce
Arctic char mousse
Mirabelle plum jelly
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.
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.
Procedure
Procedure
Schritt 1: Fill the pacotizing® beaker
(1) Mix all ingredients and (2) fill into a pacotizing® beaker.
Schritt 2: Process
(1) Process twice with overpressure with the 4-blade cutter of the Pacojet Coupe Set.
Procedure
Bone marrow panna cotta
Homemade sausage with pacotized® meat
Pickled chanterelles and their puree
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice
Procedure
Step 1: Fill the pacotizing beaker
(1) Mix all ingredients together and (2) pour into a pacotizing beaker.
Step 2: Freeze
(1) Seal the pacotizing beaker, (2) label and (3) freeze at -22 °C for at least 24 hours.
Step 3: Pacotize twice