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Vegi/Vegan
  • 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.

  • Citrus Oil

    Citrus Oil

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 250
        g
      Citrus Peel
    • 500
        g
      Grape Seed Oil

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Mix all ingredients and (4) 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 and (2) allow to thaw.

  • 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

  • Basil Mint Pesto

    Basil Mint Pesto

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Mix all ingredients together and (2) pour into a pacotizing beaker.

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

    Step 3: Pacotize

  • Olive Paste

    Olive Paste

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Place all ingredients in a pacotizing beaker and (2) process with the Pacojet Coupe Set 2-blade cutter. (3) Place in a pacotizing beaker and (4) smooth over the surface.

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

    Step 3: Pacotize twice

  • Pesto

    Pesto

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Blanch basil in boiling water and (2) immediately cool in ice water. (3) Remove from water, (4) squeeze out well, (5) chop roughly and (6) place with remaining ingredients in a pacotizing beaker.

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

    Step 3: Pacotize twice as needed

  • Parsley Concentrate

    Parsley Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Blanch parsley in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.

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

    Step 3: Pacotize twice

  • Dill Concentrate

    Dill Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Blanch dill in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.

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

    Step 3: Pacotize twice

  • Watercress Concentrate

    Watercress Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Blanch watercress in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.

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

    Step 3: Pacotize twice

  • Ramps (Wild Garlic) Concentrate

    Ramps (Wild Garlic) Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Blanch wild garlic in boiling water and (2) immediately cool in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.

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

    Step 3: Pacotize twice

  • Asparagus Concentrate

    Asparagus Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Finely-dice asparagus and (2) place in a pacotizing beaker with oil.

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

    Step 3: Pacotize twice

  • Garlic Concentrate

    Garlic Concentrate

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 600
        g
      garlic, chopped
    • 200
        g
      Olivenöl
    • 6
        g
      salt

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.

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

    Step 3: Pacotize twice

  • Ginger Concentrate

    Ginger Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.

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

    Step 3: Pacotize twice

  • 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

  • Chili Concentrate

    Chili Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.

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

    Step 3: Pacotize twice

  • Horseradish Concentrate

    Horseradish Concentrate

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 400
        g
      horseradish
    • 300
        g
      cream
    • 5
        g
      salt
    • 30
        g
      lemon juice

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Peel horseradish, (2) chop and (3) rub with lemon juice. (4) Place all ingredients in a pacotizing beaker.

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

    Step 3: Pacotize twice

  • Pea Concentrate

    Pea Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Place all ingredients in a pacotizing beaker.

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

    Step 3: Pacotize twice

  • Coconut Curry Soup

    Coconut Curry Soup

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 400
        g
      root vegetables, diced
    • 100
        g
      apple, banana
    • 50
        g
      butter
    • 20
        g
      curry powder
    • 200
        g
      coconut milk

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Saute root vegetables in butter, (2) add fruit, (3) dust with curry powder and (4) deglaze with coconut milk. (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
    Add vegetable or chicken stock as needed to attain desired consistency.
    Or season with a soup base.

  • Pea and Mint Soup

    Pea and Mint Soup

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Sauté shallots in butter until translucent. (2) Place in a pacotizing beaker together with remaining ingredients.

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

    Step 3: Pacotize
    Pacotize as needed, heat, season with salt, pepper and nutmeg.

  • Gazpacho with Melon

    Gazpacho with Melon

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Mix all ingredients together and (2) pour into a pacotizing beaker.

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

    Step 3: Pacotize
    Pacotize as needed, allow to thaw, season with salt and pepper.

  • Chestnut Soup

    Chestnut Soup

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 200
        g
      chestnuts, cooked, shelled
    • 50
        g
      shallots, diced
    • 30
        g
      butter
    • 7
        g
      salt
    • 20
        g
      honey
    • 350
        g
      vegetable stock
    • 200
        g
      cream

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Sauté chestnuts and shallots in butter, (2) deglaze with vegetable stock and (3) and allow to reduce by half. (4) Add cream, (5) simmer for 10 minutes, (6) season to taste with salt and honey. (7) Allow to cool and (8) 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

  • Watercress Puree for Soup

    Watercress Puree for Soup

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Blanch watercress and (2) cool in ice water. (3) Melt butter, (4) mix with the chopped watercress and (5) shallots. (6) Pour into a pacotizing beaker.

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

    Step 3: Pacotize
    (1) Pacotize as needed and (2) stir in the soup base.

  • 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.

  • 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

  • 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

  • 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

Lactose Free
  • 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.

  • Citrus Oil

    Citrus Oil

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 250
        g
      Citrus Peel
    • 500
        g
      Grape Seed Oil

    Procedure

    Step 1: Fill the pacotizing® beaker
    (1) Mix all ingredients and (4) 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 and (2) allow to thaw.

  • 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

  • Basil Mint Pesto

    Basil Mint Pesto

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Mix all ingredients together and (2) pour into a pacotizing beaker.

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

    Step 3: Pacotize

  • Olive Paste

    Olive Paste

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Place all ingredients in a pacotizing beaker and (2) process with the Pacojet Coupe Set 2-blade cutter. (3) Place in a pacotizing beaker and (4) smooth over the surface.

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

    Step 3: Pacotize twice

  • Pesto

    Pesto

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Blanch basil in boiling water and (2) immediately cool in ice water. (3) Remove from water, (4) squeeze out well, (5) chop roughly and (6) place with remaining ingredients in a pacotizing beaker.

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

    Step 3: Pacotize twice as needed

  • Parsley Concentrate

    Parsley Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Blanch parsley in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.

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

    Step 3: Pacotize twice

  • Dill Concentrate

    Dill Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Blanch dill in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.

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

    Step 3: Pacotize twice

  • Watercress Concentrate

    Watercress Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Blanch watercress in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.

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

    Step 3: Pacotize twice

  • Ramps (Wild Garlic) Concentrate

    Ramps (Wild Garlic) Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Blanch wild garlic in boiling water and (2) immediately cool in ice water. (3) Remove from water, (4) wring out well, (5) chop roughly and (6) place in a pacotizing beaker with the oil.

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

    Step 3: Pacotize twice

  • Asparagus Concentrate

    Asparagus Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Finely-dice asparagus and (2) place in a pacotizing beaker with oil.

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

    Step 3: Pacotize twice

  • Garlic Concentrate

    Garlic Concentrate

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 600
        g
      garlic, chopped
    • 200
        g
      Olivenöl
    • 6
        g
      salt

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.

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

    Step 3: Pacotize twice

  • Ginger Concentrate

    Ginger Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.

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

    Step 3: Pacotize twice

  • 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

  • Chili Concentrate

    Chili Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Place all ingredients in a pacotizing beaker and (2) chop with the Pacojet Coupe Set 2-blade cutter. (3) Smooth over the surface.

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

    Step 3: Pacotize twice

  • Horseradish Concentrate

    Horseradish Concentrate

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 400
        g
      horseradish
    • 300
        g
      cream
    • 5
        g
      salt
    • 30
        g
      lemon juice

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Peel horseradish, (2) chop and (3) rub with lemon juice. (4) Place all ingredients in a pacotizing beaker.

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

    Step 3: Pacotize twice

  • Pea Concentrate

    Pea Concentrate

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Place all ingredients in a pacotizing beaker.

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

    Step 3: Pacotize twice

  • Pea and Mint Soup

    Pea and Mint Soup

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Sauté shallots in butter until translucent. (2) Place in a pacotizing beaker together with remaining ingredients.

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

    Step 3: Pacotize
    Pacotize as needed, heat, season with salt, pepper and nutmeg.

  • Gazpacho with Melon

    Gazpacho with Melon

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

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Mix all ingredients together and (2) pour into a pacotizing beaker.

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

    Step 3: Pacotize
    Pacotize as needed, allow to thaw, season with salt and pepper.

  • Quail Consommé

    Quail Consommé

    Ingredients :
    • 1 Beaker
    • 2 Beaker
    • 3 Beaker
    • 4 Beaker
    • 5 Beaker
    • 6 Beaker
    • 7 Beaker
    • 8 Beaker
    • 9 Beaker
    • 10 Beaker
    • 200
        g
      quail carcasses, chopped
    • 10
        g
      oil
    • 10
        g
      tomato paste
    • 6
        g
      port wine
    • 150
        g
      beef
    • 30
        g
      onion, diced
    • 30
        g
      carrots, diced
    • 10
        g
      celery, diced
    • 30
        g
      tomatoes, diced
    • 2
        g
      juniper berries
    • 0.5
        pc.
      bay leaf
    • 5
        pc.
      peppercorns
    • 100
        g
      egg whites
    • 100
        g
      water

    Procedure

    Step 1: Fill the pacotizing beaker
    (1) Sauté quail carcass in oil, (2) add root vegetables and sauté. (3) Add tomato paste, (4) sauté, (5) deglaze with port wine and water. (6) Mix with remaining ingredients and (7) place in a pacotizing beaker.

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

    Step 3: Pacotize
    (1) Pacotize, (2) bring to a boil with 3 liters of water and (3) let stand for 10 minutes. (4) Strain.

  • 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 :