Cold Treats For A Hot Summer

5/11/2020 1:43 pm

This summer is going to be a scorcher so we thought we compile a list of dessert recipes that you can use to make with your Pacojet! Why just offer ice cream to your customers when creating a wide range delicious works of art is not out of reach!

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Fior di latte ice creamFior di latte ice cream

Ingredients:

  • 500g Milk
  • 12g Glucose powder
  • 30g Skimmed milk powder
  • 60g Sugar
  • 125g Mascarpone
  • 2g Gelatin

Procedure

Step 1: Fill the pacotizing® beaker

  • Soften gelatin in cold water.
  • Combine milk, glucose powder, skimmed milk powder and sugar.
  • Allow to soak for 15 minutes, and bring to a boil.
  • Squeeze out the gelatin well and
  • Add to the milk mixture together with the mascarpone.
  • Allow to cool
  • Pour into a pacotizing® beaker.

Step 2: Freeze

Close the pacotizing® beaker with the lid, label and freeze at -22 °C for at least 24 hours.

Step 3: Pacotize®



Airy chocolate raspberry ganacheAiry chocolate raspberry ganache

Ingredients:

  • 100g Raspberry fruit puree
  • 100g Milk
  • 200g Chocolate 70%
  • 200g Heavy Cream
  • 30g Sugar

Procedure

Step 1: Fill the pacotizing® beaker

  • Bring milk and sugar to a boil.
  • Pour over the chocolate and let stand for 5 minutes.
  • Add fruit puree, stir and allow to cool.
  • Stir in cream and pour into a pacotizing® beaker.

Step 2: Freeze

Close the pacotizing® beaker with the lid, label and freeze at -22 °C for at least 24 hours.

Step 3: Pacotize®

Pacotize® with two or three repetitions in overpressure mode.



Curry Coconut Peanut Ice CreamAiry chocolate raspberry ganache

Ingredients:

  • 350g coconut milk
  • 100g soy milk
  • 30g icing sugar
  • 150g roasted peanuts
  • 5g curry powder

Procedure

Step 1: Fill the pacotizing® beaker

  • Mix all ingredients together
  • Pour into a pacotizing beaker

Step 2: Freeze

Seal the pacotizing beaker, label and freeze at -22 °C for at least 24 hours.

Step 3: Pacotize®



Chocolate Lava CakeAiry Chocolate Raspberry Ganache

Ingredients:

  • 140g chocolate 70%
  • 140g butter
  • 140g sugar
  • 80g flour
  • 4 eggs

Procedure

Step 1: Fill the pacotizing® beaker

  • Melt chocolate and butter together.
  • Mix in remaining ingredients.
  • Pour into a pacotizing beaker.

Step 2: Freeze

Seal the pacotizing beaker, label and freeze at -22 °C for at least 24 hours.

Step 3: Pacotize®

Pacotize twice as needed, pour into greased cooking molds and bake at 180 °C for approx. 12 minutes.



Want to see a demo of Pacojet, give us a call at 0800 503 335 and view our range of Pacojet projects.

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Southern Hospitality Ltd