• Chocolate Sorbet
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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
  ×

  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