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.