Carrot and Crayfish Cream

Ingredients:

1 Beaker
2 Beaker
3 Beaker
4 Beaker
5 Beaker
6 Beaker
7 Beaker
8 Beaker
9 Beaker
10 Beaker

200

g

Crayfish cooked
20

g

Carrot brunoise
66

g

Brine 3%
2

pcs.

Lime zest

Procedure

Schritt 1: Fill the pacotizing® beaker
(1) Mix all ingredients and (2) fill into a pacotizing® beaker.

Schritt 2: Process
(1) Process twice with overpressure with the 4-blade cutter of the Pacojet Coupe Set.

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