Cold Treats For A Hot Summer
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 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 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.
Airy 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®
Airy 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.