Pacojet 4: new and improve kitchen partner

More than an ice cream machine

April 2024

The Pacojet is a highly versatile machine that can bring about culinary innovation in any kitchen. Whether it's chefs making unique macarons and tarts or mixologists crafting trendy cocktails, the Pacojet can handle it all. Every dish made with the Pacojet is guaranteed to be sheer perfection.

Here are some of the Pacojet recipes that you can create:

Recipes for Pastries

Lavender Ganache

Equipment: 1 pacotizing® beaker (1 pacotizing® beaker = 10 portions)

Recipe-Ingredients

400 g white chocolate
100 g milk
150 g cream
120 g raspberry
1 g lavender flowers

Recipe Preparation

Put the chocolate in a bowl. Heat the milk and cream with the lavender flowers until boiling. Pour the hot milk/cream over the chocolate, let it sit for 5 minutes, then stir and pour it into the Pacotizing® beaker. Close the lid and label it.
Freeze at −20 °C for at least 24 hours.
When you're ready to use it, pacotize® it 3 times and use it as a filling for macarons and decorate with lavenders.

Nougat ganache

Equipment: 1 pacotizing® beaker (1 pacotizing® beaker = 10 portions)

Recipe-Ingredients

115 g hazelnuts
150 g milk
225 g milk chocolate
150 g cream
45 g powdered sugar

Recipe Preparation

Heat the milk and sugar until boiling, then pour it over the chocolate. Let it sit for a short while, then add the hazelnuts. Mix everything and let it cool. Stir in the cream and pour the mixture into a pacotizing® beaker.
Close the beaker with the lid and label it. Freeze it at -20 °C for at least 24 hours.
When you're ready to use it, pacotize® it once with overpressure.

Equipment: 1 pacotizing® beaker (1 pacotizing® beaker = 10 portions)

Recipe-Ingredients

150 g raspberries
300 g caramel chocolate
300 g cream
60 g powdered sugar

Recipe Preparation

Bring the cream and sugar to a boil, then pour it over the chocolate and let it sit for 5 minutes. Afterwards, add the raspberries, stir well, and let it cool down. Once cooled, stir in the cream and pour the mixture into a pacotizing® beaker.
Close the pacotizing® beaker with its lid, label it, and freeze it at −20 °C for at least 24 hours.
When you're ready to use it, pacotize® it 3 times with overpressure.

Recipes for Cocktails

Pacojet Gin

Equipment: 1 pacotizing® beaker (1 pacotizing® beaker = 10 portions)

Recipe-Ingredients

15 g juniper berries
5 g orange peel
5 g ginger
5 g coriander seeds
80 g water
1000 g neutral alcohol or vodka 45%

Recipe Preparation

Gently toast the spices and then pour them into a pacotizing® beaker along with the orange zest and ginger. Cover everything with water.
Close the beaker with its lid, label it, and freeze it at -20 °C for at least 24 hours.
When needed, pacotize® it with normal pressure, mix it with the alcohol, and strain it through a fine sieve before using.

Strawberry Rhubarb Cocktail

Equipment: 1 pacotizing® beaker (1 pacotizing® beaker = 10 portions)

Recipe-Ingredients

Rhubarb syrup:

500 g rhubarb
4 g vanilla bean
200 g sugar
400 g water

Strawberry-Rhubarb Cocktail:

300 g strawberries
350 g rhubarb syrup
5 g lime zest

Recipe Preparation

Rhubarb syrup:

Cut the rhubarb into small pieces and boil it with water, sugar, and vanilla. Let it steep for 10 minutes, then strain. Squeeze the rhubarb to collect the juice. Boil all the ingredients together again and fill them into a sterilized bottle.

Strawberry-Rhubarb Cocktail:

Gently mash the strawberries and pour them into a pacotizing® beaker along with the rhubarb syrup and lime zest.
Close the beaker with its lid, label it, and freeze it at -20 °C for at least 24 hours.
If needed, pacotize® it once without applying overpressure.

TIP: Pour one portion into a glass, add Prosecco, and garnish with mint.

Frozen Olive Vodka Sour

Equipment: 1 pacotizing® beaker (1 pacotizing® beaker = 10 portions)

Recipe-Ingredients

75 g vodka
75 g lemon juice
75 g sugar syrup
225 g water
15 g pitted green olives
10 g olive brine

Recipe Preparation

Combine all ingredients in a pacotizing® beaker.
Close the beaker with its lid, label it, and freeze it at -23 °C for at least 24 hours.
Pacotize® it with overpressure 4 to 6 times and freeze it again. If needed, pacotize® it once with the Jet® mode.

Recipes for Dessert

Earl Grey Ice Cream

Equipment: 1 pacotizing® beaker (1 pacotizing® beaker = 10 portions)

Recipe-Ingredients

250 g milk
250 g cream
20 g Earl Grey tea leaves
100 g egg yolks
70 g sugar

Recipe Preparation

Infuse the milk, cream, and Earl Grey tea leaves for 48 hours, then strain and bring to a boil. Combine the egg yolks and sugar, then stir them into the mixture. Heat the mixture to 82°C while stirring constantly. Pour the mixture into a pacotizing® beaker.
Close the beaker with its lid, label it, and freeze it at -20 °C for at least 24 hours.
If needed, pacotize® it once without applying overpressure.

Lychee Sorbet

Equipment: 1 pacotizing® beaker (1 pacotizing® beaker = 10 portions)

Recipe-Ingredients

1000 g lychees
100 g sugar syrup

Recipe Preparation

Peel the lychees, remove the seeds, and blend them thoroughly. Pass the mixture through a fine sieve, then mix it with the sugar syrup. Season with fruit acid and pour the mixture into a pacotizing® beaker.
Close the beaker with its lid, label it, and freeze it at -20 °C for at least 24 hours.
If needed, pacotize® it once without applying overpressure.

Croissant ice cream

Equipment: 1 pacotizing® beaker (1 pacotizing® beaker = 10 portions)

Recipe-Ingredients

550g milk
150g cream
100g sugar
50g skimmed milk powder
100g croissant
2g ice cream binder

Recipe Preparation

Cut the croissants into pieces and toast them in the oven at 160°C for approximately 20 minutes until they turn golden brown. Meanwhile, mix the remaining ingredients and bring them to a boil. Add the toasted croissants and remove from the heat. Cover and let it sit for 20 minutes.
Cover it with a lid, label it, and freeze it at -20°C for at least 24 hours.
When needed, pacotize® it.