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

Basil Mint Pesto

Ingredients :

1 Beaker

• 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

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

  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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

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

  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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

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

Chili Concentrate

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

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

  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

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

  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

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

  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

Ingredients :

1 Beaker

• 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

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.

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
• 150

    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

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

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

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

Basil Mint Pesto

Ingredients :

1 Beaker

• 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

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

  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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

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

  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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

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

Chili Concentrate

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

Ingredients :

1 Beaker

• 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

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

  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

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

  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

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

  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

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
• 150

    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

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