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Congratulations

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:-s :^ c-- 0-.rhase of a Pacojet - the unique -: :. !:^- :-;: o-ocess anv recipe to the
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Given ts ee): -: * -;a a with Pa:c e: :il :'eii: ., : eXnP'tra:ar : ^-e r-1 a' : -,.Y lmpossrble to consistently excellent end results.
Recipes,,...,nicl- '.'.ere previously either very cost

E=3 E=3

or labour intensive, and practically make, you can now easily achieve with your Pacojet and with

ut E-:
E=J

And you'll be surprised to discover how natural and aromatic "pacotized" food will taste. At the same time your creations can be healthier - richer in nutrients and lower in calories. Pacojet in the kitchen makes a more wholesome, natural approach to cooking effortless and more profitable at the same time. Pacojet saves you time, labouL and raw material costs while producing a superior end product that will delight your guests. The recipes in this book are intended only as examples to illustrate the various applications Pacojet can be used for. You will quicklywantto start experimenting by substituting ingredients to create your own exciting dishes. Experienceo Pacojet users are constantly developing new ones, some simple others more complex or exotic (periodically check our website, www.pacojet.com for ne','. recipes, special events, and offers). Whether you use your Pacojet only to create frozen desserts or for other applications as well, you'll soon find it to be an in'.a luable "asSiStant" in your kitchen which yoU Won't want to miss anymore.
Before starting in however, please read carefully the usage instructions anc l: make sure that your staff is at least also familiar with the few simple but c-: :; steps required to correctly set up the machine for a processing cycle. Pa::.:: l robust and powerful. Given normal care, it is reliable and will reward i: many years of excellent results.

Ed

Es

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Erich 5ch5li Chef de Cuisine

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Suggestions and advice for the optimum use of

PACOJET

...,.....,...4 .................6
.....7

{-7

lmportant handling procedure when using PACOJET

What to do

tu
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a-*

when?..

Beaker preparation of

fruit sorbet with pineapple as an example:............8

ro
Fl
4
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Preparing & storing bigger quantities ice cream & sorbet for service........9
Examples

of filled

beakers... ...

.......10
........11

Cold appetizers, mousses

Terrines and

H
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farces......

.........21

l-

Soups. Sauces.
Herb

.......,.27
.........32
.....36

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concentrate.. concentrate. concentrate.. ice... mousse kit...

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Vegetable
Spice

......39 ........41 ....43

Sorbets.
Yogurt
lce

V;
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.......50
......53 .......59

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cream

Chocolate

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Coupe set accessory

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60

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Drinks Dough.....
^

....62 ......63
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......66

Page 3

:.iggestions and advice for the optimum use of

PACOJ5T

food in its frozen state. ln contrast to conventto'a ^-ir:^:),1s, the frozen food is not defrosted before processing, but instead pacotized in the frozen state, without thawing.
,oroeesses

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Te m

pe ratu res

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Pacotizing must take place at subzero temperatures of at least -20"C (-4"F). Even after processing, the temperature of pacotized food still lies in the frozen range between -4'C to -10'C (25'F to 14"F). As these temperatures are still well below the freezing point of 0'C or 32"F, it is evident that the freezing chain is never broken by the pacotizing process so that processed but only partially used beakers can be safely put back in the freezer.

h,

TF

Filling of beakers
Stir the contents in the beaker prior to freezing it. Ensure that the solid food particles (chunks of fruit or vegetable etc.) are embedded in and covered with a liquid. The surface of the filled beaker must be even and level. The beaker must also be set to freeze on a level plane in the freezer.

E,

Adding solids and flavourings

All foodstuff, when pacotized, is turned into a finely-textured paste or mousse. Should some texture (something to bite on) be desired, solid ingredients such as fruits, preserves, nuts, chocolate chips or other flavourings/solids can be added on top of the frozen surface in the beaker just prior to pacotizing it. Ingredients thus added will

t t t e

IF

be coarsely ground and mixed in with the pacotized end product.

e,

Soups
When using Pacojet to produce soups from herbs or vegetables, the fine, "snowlike" powder that results from pacotizing the frozen herbs or vegetables, is used as a concentrate that is added to a cream-soup base, broth or stock. The frozen powder concentrate is so fine that the soup needs only to be heated briefly to a boil (more nutritious, intense natural colour and flavour).

Working with spices and herbs

The pacotizing process releases the etheric oils from the leaves and flowers of spices almost completely, resulting in taste and aroma of exceptional intensity. Therefore the preparation of spices and herb sauce bases or soups should be epproached with caution, as taste becomes more intensive than with traditiona :'eoaration methods. In order to stabilise coloul vegetables and herbs ma) ct : ;-:hed 10-20 seconds in salt water thus stabilizing the chlorophyll. Herbs a'. :.' ' ''rzen together with olive oil or butter.

ri

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:

To

these simple DOs and DON'Ts

get the very best results from your Pacojet, please observe

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DO NOT overfill the beakers! Fill only to maximum-fill line on beaker (to gox capacity). see our website, www.pacojet::^- for a detailed ,'how to,, demonstration or refer to the appropriate section in the use instruction booklet.
DO make sure thatthe temperature in your {.eeze''s lo\v enough. Best results are obtained at a temperature of -20'C -j': 'i ceakers are frozen too cold, pacotize twice in succession or add a liquic re.g. :uQdr-syrup or cream) on the frozen surface before pacotizing. lf not co,o e^o-gn or not left long enough to freeze to the core (24 hoursl) the textu.e o* --^e end product is coarse, grainy and inconsistent (put back in f reezer)

J"t FI /4
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Ed

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' DO make sure that the blade is firmly attached to the magnetic end of the shaft. The magnet only assists in locating the blade and does not secure it. The blade must mesh with the grooves on the blade holder end of the shaft. Check that the blade is firmly seated by giving it a quarter turn, feeling the resistance of the shaft's rotation. Failure to attach the blade properly will rezult in the blade falling off when the Pacojet is started. This can damage the shaft and put the machine out of service.
DO make sure that the black plastic outer or protective beaker is properly attached to the machine. This is so when the green ready light on the display panel lights up. This is also a safety feature as the machine cannot be started unless the green ready light is on. For detailed set up procedure see the internet, www.pacojet.com or refer to the use instruction manual.

Ed Ed
E-r
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Fr'

?4

34

DO NOT attempt to remove the outer protective beaker nor turn off the main power switch until the processing cycle is completed and the motor has stopped (portion selection display blinks). To abort a pacotizing cycle, pressthe red RESET STOP button on the display panel. This will stop the cycle and the pacojet resets itself. Stopping a processing cycle by turning off the main power switch or attempting to remove the black plastic protective beaker while a pacotizing cycle is in progress will result in the shaft staying extended in the beaker ma[ing it impossible to remove. lf confronted with such a situation, reattach the ort.r protective beaker and restart the machine. lf the machine does not restart the blade may have frozen to the food in the beaker. Wait until the beaker thaws a bit and then repeat the restarting procedure.

'

Page 5

+ ]F w +

4 E1 H 3# H H !ts

CAUSE
Pacojet cuts out, the portions indicator displays "EE"

/ REASON

ACTION
5 seconds

/ REMEDY

The machine is overloaded

Switch the machine off with the ON/OFF switch. then back on after Contact your service agent

After switching the ON/OFF switch The mechanical protection has back on, the portion indicator been activated continues to display "EE"
Pacotizing blade does not stay on the magnetic blade holder Old, crusted food residue clogs the blade holder or the hollow hub of the pacotizing blade ...
... or magnet
is defective

the bade holder oiece and / or the center hub of the pacotizing blade
Clean

of blade holder

Contact your service agent. Do regular washing cycles! Pacotize it a second time. be a third time

-,:
t ! J j9

;ght and airy

Mousse is still too cold after oacotizino once

if

need

-t

l:a<er :emperature was too cold; Add two table spoons of cream or otl-e' s;'table liquid and pacotize

-'

So-ps are not fine enough.

End result is too coarse
't

Beaker content is not cold enough Freeze beaker colder than -20"C or not frozen long enough {-4"F} and at least for 24 hrs.

Farces are not

fine enough

Meat used in recipe is too sinewv

Pass recipe

through the medium

:*
y

or too coarse

size blade of a grinder before freezing. Also pacotizing blade may be blunt and needs to be repla Beaker temoerature is colder than -20'C {-4'F). Too cold!

The end result is a powder, after

pacotizing farces
Farce is too hard and not bound after pacotizing
:+

Add two table sooons of cream and pacotize again

Repeat pacotizing cycle
Freeze again to -20"C {-4-F}

Beaker is too cold (Temperature

too low)
Beaker content is not cold enouoh

->2

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Farces are not homogeneous and not fine Farces are

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too light / too airy

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lce cream is too soft after

During the return phase of a cycle hold the blue air release button depressed eliminating air pressure build up

Eliminate the air pressure by pressing the blue air venting button

continuously during the return of the blade after the second cvcle

rl
'i

pacotizing Pacotizing for sorbet results in

Beaker content is not cold enough Freeze beaker colder than -20"C or the sugar content of the recipe {-4"F) or reduce sugar content of is too high recipe (double check recipe)
a

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Beaker content

is

too

powoer

cold

n'd t table spoon of sugar syrup

and pacotize again

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Page 7

7l E,

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1. Peel

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and dice a fresh pineapple including the core.

2.Fiii aDprox. ::- :: )J tz': nto a oea<e.

3.

Top-up with pineapple juice, covering the fruit (sweeten only if desired).

Ed Ed

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4. Place in a 4-star**** deep freezer at -20'C (-4'F) for at minimum 24 hours to ensure content is frozen to the core.

5. To

make the sorbet, simply attach the frozen beaker to the Pacojet and process it directly at the -20'C (-4'F) temperature.

6.Select to process as little as you want or do the whole beaker. Each cycle is f ully automatic. One portion takes 20 sec.

FS 34 ?-, Ed
F=-r

F:f
7. Pacojet quickly purees

the frozen fruit to an extremely fine and homogeneous

8.

textu re.

The result is an incredibly 9. A partially used beaker is put back in the freezer for smooth and creamy pineapple sorbet at the ideal serving future use, (since the freetemp. of approx. -12"C (10"F) zing chain is never broken).

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10. For service, beakers can be cacotized in advance and ^erd in an ice cream "dipc r9" cabinet at approx. ' :'C ( 1 0"F) ready for scoopr ng during service

lce cream recipes and other frozen desserts are prepared and processed using the same technique. See appropriate recipies.

3-.-:

214

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Note: lf you wish to produce ice cream or sorbet in larger quantities and hold ready for service please see below (i.e. processing beakers in quantity outside of service hours and holding them at servinE temperatures). Note: Keeping beakers ready for service after processing (i.e. preparing beaker outside of service hours und holding a larger quantity ready for
service):

Fr
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frll recipe in beakers and freeze at -20"C (-4"F) for at least 24hours

as usual

"paGotize" the entire beaker(s) at -20'C (-4"F).The "pacotizing" process .a ses :^e iemperature of the end product in the beaker to approx. -10'C . . ,,, a^ S ,dea fOr Ser-ving =
-2A C -j ;

o to holo tor'se.'.,ce, do not return ihe preqsssed beaker(s)

deep freezer

to the

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Instead, place the processed beaker(s) in a separate service freeze[ (ice cream "dipping" cabinet) same as you would commercially available
ice cream.

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Ready-to-serve ice cream/sorbet is generally stored at temperatures between -12"C and -15"C (10'F and 5"F).

wt
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Note: lf the ice cream/sorbet hardens (becomes less creamy) after several hours, simply pacotize it again and place it back in the service freezer -12'C (10"F). There is no loss in quality.

Fe
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lf you have any questions regarding this procedure,

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please send us an

Page 9

,beakers

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Blanched parsley with water

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Green peas soup base

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White cooked asparagus with stock

Green blanched asparagus with stock

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Blanched

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dill in olive oil
Horse radish still to be covered with water

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Blanched basil in olive oil

Vanilla cream with Snickers bars

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Page 10

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Ingredients:
Smoked salmon, cream, milk, white (toast) bread, shallots, butter; lemon juice, salt and pepper

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Fr Fr
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Preparation:
Chop the shallots and saute in butter. Dice smoked the salmon and the bread (white/toast bread without crust)

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Method:
Add all ingredients according to recipe (see pg. mix well and f ill into a beaker (to fill line). Cover beaker and olace in freezer.
12),

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-

Freeze / storage:
Freeze at -20'C (-4"F) for 24 hours

fii
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Fi-*E,a

Pacotize:
When the beaker is frozen solid, attach it to the Pacojet (see use instructions or internet, sorbet application) and pacotize the desired amount, twice for smoothest texture (i.e. two times in succession)

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Serving:
Serve as desired e.g. on canap6s, sandwiches or use as a stuffing/filling

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Page 11

vouifl*lf1rg
Smoked Salmon

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Ingredients for 1 liter (1.2 quart) at lOOoc (Net quantity)

3s0
50

150

250 20
10
1 1

g 13 g1% ml 5 ml 9 g%
d/-

oz
OZ

fl
AZ
OZ

oz

f l.oz

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Preparation / Filling of beaker:

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Saute shallots in butter Dice smoked salmon trimmings and place them into a beaker Remove crust from bread and cut into cubes Add the bread cubes, milk, heavy cream and shallots Season with salt and pepper and mix well Smooth the surface, cover the beaker and freeze at -20'C (-4"F) for 24 hours

rs
H

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Method / Pacotize:
Pacotize twice (i.e. two cycles in succession, for optimal smoothness) and serve

7+r

Remarks:

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a a

For best results, use cold smoked salmon One beaker smoked salmon mousse is sufficient to pipe 80 canap6s for a cocktail partv
reduces raw materiar cost

Note: The above ingredient quantities are the net amounts needed to fill one beaker to the maximum fill Iine (0.8 liter or 0.g kg) (t quart or zg oz)

* using trimmings instead of f lliets

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Co|d reectiaffi,, moustie (savourY)

Cheese and smoked salmon

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Ingredients for 1 liter (1.2 quart) at
1OO%

(Net quantity)

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2s0g 2009 40 g 200 ml 100 ml 'l x1 59%

9 7
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oz oz oz Il.oz fl.oz x oz

Emmental cheese Smoked salmon trimmings White bread (without crust)

Milk
Heavy cream 36%
Season

with white ground

PePPer

Salt

4 4

Preparation / Filling of beaker:

4
S4 *5 {
Ar.

. . . .

Dice the smoked salmon trimmings Dice the cheese and the white bread Fill all the ingredients into a beaker and mix well Ensure surface in beaker is level, then cover and freeze at -20'C (-4'F) for 24 hours

+-r 4 +J4

Method / Pacotize:

Pacotize the frozen beaker twice (portion by portion or the whole beaker) and serve the mousse

LrA

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Remarks:

L-J

. . . .

L.
LA

'--.*1

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Note: The above ingredients are net amounts to fill one beaker to the maximum fill level (0.8 liter or 0'8 kg) (l quart or 28 oz) The cheese and smoked salmon mousse can be piped onto a dill-puff pastry, celery sticks or on toasted bread Or form dumplings with a hot spoon and arrange them on a serving plate with salad One beaker is sufficient to pipe mousse on 80 canap6s for a cocktail party

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Page 13

Yt 7-t I.t
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Gorgonzola cheese

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Ingredients for 1 liter (1.2 quart) at 100% (Net quantity)

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2s0 9 100 g 150 ml

9
3%

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Garannz

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5cl 5g 1x
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2
2

oz fl.oz f Loz oz az r '

Emmental cheese Heavy crea.r 36co Milk Toast breac 1',',:^out crust) Sa lt NutrneE 3'a^ Seaso^ .'. :- ,', ^ :e tr'o-^d pepper
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Preparation / Filling of beaker:

a a

. .

Dice the Gogonzola and Emmental cheese Dice the toast bread Mix all ingredients well and fill into a beaker Ensure surface is level, then freeze at -20'C (-4'F) for 24 hours

Ed EJ

rH

Method / Pacotize:

Pacotize twice and serve

u
H

Remarks:

. . . .

Note: The above ingredients are always the net quantities to fill one beaker to the maximum fill level (0.8 liter or 0.8 kg) (1 quart or 28 oz) This mousse can be served on rye or whole wheat bread or selery sticks For dumpling use a hot spoon to remove and serve with a salad One beaker of this mousse is sufficient for approx. B0 canap6s

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Page 14

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CoH appetizens, mousse (savoury)

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Roquefort cheese

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Ingredients for 1 liter (1.2 quart) at

1OO%

(Net quantity)

*--t
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1,

2009 2009 200 ml

s0g2
59% 1x1 1x1

7 7 7

ur
-+ 1-g
-

oz Roquefort cheese oz Emmental cheese fl.oz Heavy cream 357o oz Toast bread (without crust) oz Salt x Season with white ground pepper x Nutmeg (pinch)

L-

Preparation / Filling of beaker:

# ir

. . . '

Dice the Roquefort and Emmental cheese Dice the toast bread Mix all ingredients well and fill into a beaker Ensure surface is level, then cover beaker and freeze at -20'C (-4'F) for 24 hours

r
L]
1-{

Method / Pacotize:

Pacotize twice and serve

L-

b LJ
b
A
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Remarks:

' .

Note: The above ingredient quantities are the net amounts needed for one beaker filling to the maximum fill line (0.8 liter or 0.8 kg) (t quart or 28 oz) One beaker will produce 1 liter (1.2 quart) of mousse

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Page 15

(s""o"{flr$,,r,"rrrg
Celery

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Ingredients for 2 liter (2.4 quarts) at
750
100 IOOYo

(Net quantity)

$={

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28 500
5
1

926 ml 3y,
9Y3

g1

oz Il.oz oz oz tl.oz oz x

Celery root Heavy cream 35oc 5a lt Gelatine leaves

Heavy cream 35qo
Sa

;4

ml 9% x1

trJ
g d

Fd

16

lt

Season

with white ground pepper

rg s4
7-=t

Preparation / Filling of beaker:

. . . . .

Wash, peel and dice celery root Cook diced celery in salt water (not too soft) Allow to cool Put celery, the 1 dl (3Y,fl.oz) heavy cream and the salt in a beaker Press down well and freeze at -20'C C4"F) for 24 hours

Method / Pacotize:
a a a a
a

a
a

Pacotize the content of the beaker and put it into a mixing bowl Warm the celery concentrate in the mixing bowl until liquid Season with the 5 g (y, oz) salt and the white pepper Soak the gelatine leaves in cold water Mix the gelatine leaves into the celery base (To be able to melt the gelatine leaves you might have to warm the celery concentrate a little) Whip the 5 dl (16 f l.oz) cream until stiff Mix the whipped cream into the nearly cold celery concentrate and place it into a dish of 5-10 cm (2-3 inches) depth Cut out dumplings with a warm spoon and arrange them on serving plates, or line cups with boiled celery sticks and fill it up with the mousse

d FA

rs| 3a z4

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Remarks:

tsd

e4 H
H

Note: The above ingredients are net measures to fill one beaker to the maximum fill level (0 B lter or 0.8 kg) (t quart or 28 oz) This recipe is sufficient for 40 pcs. dumplings of 30 g (i oz) size

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4
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Broccoli

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Ingredients for 10 portions at
600
10 100 22
1OOYo

(Net quantity)

921
9Y3

ry
A 4
a--*{

s00

ml g1 ml

3Y,

16

oz Broccoli, fresh oz Salt fl.oz Water or clear stock oz Gelatine leaves fl.oz Heavy cream 35%

u
4
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Preparation / Filling of beaker:

ry ->-r.J

. . . .

Boil broccoli in salt water (not too soft) Allow to cool Put the broccoli with the salt and water in a beaker Press down well and freeze at -20"C (-4'F) for 24 hours

Method / Pacotize:

ru
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. . . . . . . .

v g
V

Pacotize the entire content of the beaker and put it into a mixing bowl Warm the broccoli concentrate in the mixing bowl until Iiquid Soak the gelatine leaves in cold water Mix the gelatine into the broccoli concentrate (To be able to melt the gelatine leaves you might have to warm the broccoli

concentrate a little) Whip the 5 dl (16 fl.oz) cream until stiff Mix the whipped cream into the nearly cold broccoli concentrate and place it into a dish of 5-10 cm (2-3 inches) depth Cut out dumplings with a warm spoon and arrange them on serving plates

H
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Remarks:

E,1

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This recipe is sufficient for 40 pcs. dumplings of 30 g (1 oz) size

Page 17

; * *

t
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Broccoli with duck breast

t---:r.*t/

Ingredients for 10 servings

5x5 900 g 32 3091 300 g 11 8093 6092 10 g 100 ml 3Y, 100 ml 3Y, s0g1% 4091% 1x1
Y'

oz oz oz

*Mousse of broccoli (see page 17) Duck breast

B

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jt T, f={ Fd

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utter

oz oz oz

fl.oz fl.oz
oz az
X

Broccoli, fresh Yellow mushroom, especially small Tomato, peeled without seeds Chervil, fresh Balsamic vinegar Olive oil Chives, fresh Pine nuts Season with salt & pepper

rd rJ ft

Preparation:

. . . .

Prepare 5 portions *broccoli mousse according to the recipe Mix olive oil, Aceto Balsamico, chives, salt and pepper into a vinaigrette Blanche broccoli and separate it into small flowers Saute the broccoli flowers and yellow mushrooms in the butter, season

EJ EJ "J E-l f:t

v'1

Method:

. . r . .

Grill or pan fry the duck breast and keep it warm Cut out dumpling of the broccoli mousse with a warm spoon and arrange them on a serving plate Slice the duck breast and arrange it in front of the broccoli mousse Pour the vinaigrette over the duck and decorate it with the pine nuts Arrange the sauteed broccoli flowers and the yellow mushrooms between the mousse and decorate it with the chervil

ct t1 (1 t1 tt
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Page 18

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Cold a

':

Chicken liver

Ingredients for

liter (1.2 quart)

300 g

11

s0g1% 8093 1x1 60gZ 20ml 20 ml 69% 200 ml 6092

ll txt 9

az oz oz x oz

%
2/'

7
/.

Chicken livel raw Butter Shallots Marjoram leaves, dried Toast bread (without crust) fl.oz Portwine red fl.oz Marsala oz Gelatine leaf fl.oz Heavy cream 36% oz Egg whites oz Salt (or to taste)

Season

with white ground

PePPer

Preparation / Filling of beaker:

. . . . . . . . . . .

Clean the chicken liver Soak gelatine leaf in cold water Dice/cube the toast bread Chop shallots and saute in butter together with the chicken liver Deglace sauteed chicken liver with the portwine and the Marsala Add the marjoram and cook for a few seconds Allow to cool Take the softened gelatine leaf out of the water and squeeze out the excess water; then dissolve in 2 soup spoons of heavy cream and mix this into the liver Add the rest of the heavy cream, egg whites, the diced bread, salt and pepper Mix well and fill into a beaker Ensure surface is level, cover and f reeze at -20"C (-4'F) for 24 hours

Method / Pacotize:

For optimal smoothness of texture, pacotize twice and serve

Remarks:

o .

Note: The above ingredients are the net quantities needed to fill one beaker to the maximum fill level (0.8 liter or 0.8 kg) (1 quart or 28 oz) One beaker of chicken liver mousse is sufficient for approx. 80 canap6s

Page 19

t I t |;
I t

I I

Venison

lngredients for 1 liter (1.2 quaft)

l{ J"{ J{ F{ 3{ J{

100 200 s00

30g 1 pinch 69
2

g g g

3v,

18
1
1

oz oz oz
(\7

pi nch

'/.

oz
f

200 100

10

ml ml
g

3i

ll

l.oz oz

utte r Chicken or game liver (cleaned) Venison Shalotts (diced) Marjoram leaves dried Gelatine leaf Egg yolks Game gravy Heavy cream 35%
B

e4

]J
Jl
IJ
}{

AZ

Sa

lt

Pepper

EA EA

Preparation / Filling of beaker:

. o . . . . . . . o . o

Dice the liver and deer meat Saute the liver and deer meat in the butter Add the shallots and marjoram and fry a little Allow to cool Soak gelatine leaf in cold water Mix the egg yolks with the cream Reduce the gravy to half Add the egg yolks and cream to the gravy and heat itto 80'C (175"F) Remove the gelatrne leaf, squeeze out excess water; and dissolve it in the gravy Allow gravy to cool, then mix it with the liver and meat Season with salt and pepper and fill into a beaker Ensure surface is level, cover and freeze at -20'C (-4'F) for24 hours

EJ SJ

}A

}J
t) 3/

rJ
3,--l

Method / Pacotize:
Pacotize tv,",ice, and serve

u l=j
H
hr

T=

Remarks:

Note: The above ingredtents are net quantities to fill one beaker to the maximum fill level ,; I ie'or 0.8 kg) (1 quart or 28 oz) One beaker mousse is sufficient for approx. 80 canapes

E=
jd

H
Page 20

3"-t

fr rt

{-t

fr

{;a

Ingredients:
Fillets of trout, cream, egg white, salt, pepper

Preparation:
Remove skin and dice the fillets of trout. Add cream and egg white

Method:
Season

with salt and pepper. Mix well and place it into a beaker

Freeze / storage:
Freeze to -20"C (-4'F)

?-i t4 EJ w;l

Pacotize:
Fit the frozen beaker to the Pacojet and pacotize the desired amount

rA
W1

Farce:
Pipe pacotized farce into a cup (see photo), or use it for a stuffing or a terrine or for dumplings

*1 *.7

Fr Fj Fr fr Fr

Serving:
Serve it or use as ingredient in a more sophisticated recipe (e.9. a terrine of trout)

f:

Page 21

rf
If
Terrine of trout
lngredients:
Spinach leaves, blanched Fillets of trout Pacotized farce of trout

Y;t
ir-4

jt

r-,
rf
F< d

H
Preparation:
Line the mold with transparent plastic foil. Place the spinach leaves and the trout fillets in such a way that all sides of the terrine will be covered with fish fillets. Fill in the pacotized farce

F:f

rJ sJ
g d d g H F 7J H 14

Finishing:
Fold the trout fillets and the spinach leaves over the farce. Seal it with the plastic foil and remove the air bubbles by thumping the mold several times hard on a thick damp kitchen towel. Put the lid on the mold Place the terrine in a double boiler in the preheated oven and cook 28-30 minutes at 140"C (280"F), or 35 minutes at 80"C (175'F) in a steamer. Allow to cool

Serving:
Take the terrine out of the mold, remove the plastic foil and cut into neat slices. Best served with a sour cream, laced with fresh herbs

FJ @ 21

u
H
H

3-.4

Ed FJ
7-*l
Page 22

: -{il

{-1

?t
{-t

ft,

-a
Fr
z=
t=*{.

Terrine of salmon and broccoli

r^ tu
H

Ingredients for 1.5 liter (3 pint)

300

10

x
9

10 10

x *Farce of fresh salmon (see page 24) oz Broccoli, fresh

ro
4
F:r=l

Fr

ro
H f3
F-t Ls

Preparation / Pacotize:

. " .

Lay out a terrine mould with plastic foil Blanch the broccoli flowers and drip dry them on paper towel Pacotize the f rozen *farce of fresh salmon twice und put it into a bowl

Gft F.A

Method:

Fe
Wt
YA

. . . . . .

of the farce into the terrine mould Place the broccoli flowers tightly next to each other in the middle of the terrine Fill up the empty space at the side and on top of the broccoli with the rest of the farce and make sure there are no air spaces Cover with foil Poach it in a double boiler in the oven at 80'C (175"F) for 50 minutes Allow to cool, while pressing with a 1 kg (2 lbs) weight on top
Fill
%

k4

ta

FZ

Fr *l Fr )
r-ti

-l

Page 23

rf
t,
(

rI
Farce of fresh salmon
T

-l I
.T

r
7 I

Ingredients for 10 poftions

400 350

g ml 209 11 12 g 1x1

14
12
%

oz
fl.oz

oz

'/.

oz x

Fillet of fresh salmon (without skin) Heavy cream 35% Toast bread (without crust) Egg white Salt Season with white ground pepper

t-J
FJ
g.

F'

r=J

3:J -l

Preparation / Filling of beaker:

2J TJ
FJ

. . o . o

Cut the fillet of fresh salmon into small pieces Dice the toast bread Put the fresh salmon cubes, heavy cream, toast bread, egg white and seasoning into a beaker Mix well and f latten (level) the surface Freeze at -20'C ( 4'F) for 24 hours

E.--f 7,--';

H
,*

Method / Pacotize:

TJ

Pacotize twice, either in portions or tne \',no,e ceaKer and use it for terrines, dumplings or f illings

Remarks:

. .

Note: The above ingredients are the net quantities to fill one beaker to the maximum fill level (0.8 liter or 0.8 kg) (t quart or 28 oz) One beaker fresh salmon farce makes 1 liter (1.2 quart) in volume

tJ FJ tg

e4

4 k4 4

Ed

e4

EF
Page 24

4 q afr
,l

A-

?rL
={

=L
={

;a
;L
.* -, '?:4 --{. -{

Terrine with forest mushrooms

Ingredients for 1.8 liter (2 quarts) (approx.)
10

250 250 250 250 40

100
50

q
{4
-!4,

05
0.5
100
B

*{ *{
{ t:*\/..1

250
20

10 x g9 g9 g9 g9 91lX g 3/, g 1Y3 pc 0.5 pc 0.5 ml 3'A gl g9 g'l

x oz oz oz oz oz oz oz pc pc

xVeal farce (see page 26) Mushrooms, fresh Oyster mushrooms Yellow mushrooms, fresh Cepes mushrooms, fresh Morels, dried without stems

Butter 5ha llots Twig of thyme, fresh Twig of rosemary, f resh fl.oz Portwine reo oz Sa lt oz Bacon for larding

oz

Parsley

Preparation / Filling of beaker:

r4,

=-a
a-'I

. . . . . . . . . . . . . . . . .

Slice

the bacon for larding into 2 mm (Y,u inch) thin Soak morels in cold water

slices

a
=:2 *4

Dice morels Wash the oyster, yellow mushrooms, cepes mushrooms and cut the large ones smaller Saute the shallots shortly in the butteri add the mushrooms and cook them until all the liquid has evaporated (during the cooking add the Portwine and herbs) Allow the mushrooms to cool Chop the parsley coarsely Pacotize twice the frozen xveal farce and put it into a bowl

Method / Pacotize:
Mix the cooled mushrooms and the parsley with the veal farce Line a terrine mould with the bacon for larding Fill the farce into it Cover with bacon for larding Cook terrine at BO"C (175"F) for'l hour or until the core of the terrine has reached 55"C (1 30"F) Allow to cool and press it by placing a 1 kg (2 lbs) weight on top

# *a
*4

+l
4

*a Fl

Remarks:
This recipe is sufficient to fill a mould of 1.5 liter (3 pint) and makes about 28 slices a0 g (1% oz) each. A form of 0.6 liter (1% pint) gives 30 slices 20 g ('?/t oz) each Or a total of 3 moulds, each 0.6 liter (1% pint) in volume The total weight of the farce is 1.75 kg (3 lbs 14 oz)
Page 25

*a

F:

I
t

t I

Veal farce

I f r. I I f
J

I I
Ingredients for
1O

portions
Veal shoulder meat, boneless Heavy cream 35%o Toast bread (without crust)
Eggs
Sa

300 g 300 ml

11 11

oz

7Ag2 2pc2 129% lx1

fl.oz
oz
vL

oz
X

lt

F*f t-l g-{ FJ

Seasoning

rJ

g_l
Preparation / Filling of beaker:

. . . . .

Dice the meat Dice the toast bread Fill the diced veal meat, whip cream, toast bread, eggs and seasoning Mix well and level the surface Cover and freeze at -20"C (-4"F) for 24 hours

EJ EJ EJ
^'o a ca<e-

E*:

Method / Pacotize:

E:l

FJ rFI

Pacotize twice, a portion at a time or the entire beaker, and use rt for terrines or fillings

E:i

*1
F:f

Remarks:

o .

Note: The above ingredients are the net quantity to fill one beaker to the maximum fill level (0.8 liter or 0,8 kg) (t quart or 28 oz) One beaker veal farce makes 1 liter ('1.2 quart) in volume
The same recipe can be used to make other farces. Simply substitute the 300 g (11 oz) veal meat with chicken, lamb, duck or game. The recipe is the same.

t4

E-=f

Ed

*d

rd
H
:

E4
EEI

3-=l
Page 26

t:4 E4
CA
---s

Gft

EN PEA

]'-1 3A 3'-t

Ingredients:
Blanched green peas, shallots, garlic, butter; diced bacon, vegetable stock salt and PePPer

r=l
3f*1
Preparation:
Dice shallots and garlic. Saute the shallots, garlic and bacon in the butter. Allow to cool. Mix with the green peas and fill into a beaker

r<

rFa
3{-t cla
r_:j

I=ir
Add the vegetable stock to the green peas in the beaker, uo to the maximum fill level

Method:

Ca
rr+a

Freeze / storage:
Freeze to -20"C (-4'F)

J^l 3:&
Jf4

Pacotize:
Attach the frozen beaker to the Pacojet (in accordance with the use instructions) and pacotize the desired amount

,#r
fr.t

G*--a

jf;z

Concentrate:
Mix pacotized concentrate into a cream soup base and bring to boil for approx ' 1 to 2 minutes

#
*^

lL,*---l

r,*r

Serving:
Garnish as desired and serve

3a f*a +e
JT\
l

Page 27

Jf

tr

Ingredients:
Garden cress, shallots, butter vegetable stock, salt and pepper

gf g; jt Y; Y-f FJ
Y-J
E*J

Preparation:
Blanche the garden cress for a few seconds and allow to cool in ice water. Dice the shallots. Saute the shallots in butter

Method:
the garden cress and shallots into a beaker and fill it up to the maximum mark with the vegetable stock
Place

Freeze / storage: Freeze to -20"C (-4'F)

H F-jl sj d F_f H {4
F+J

(4 V:f

Pacotize:
Attach frozen beaker to the Pacojet (in accordance with the use instructions) and pacotize the desired amount

Eg
E=t
E=1

(=t

Concentrate:
Mix the concentrate into a cream soup base and heat it (do not boil)

FJ

EJ
E=d

E=il
Serving:
Garnish as desired and serve

Y4

Fd
Page 28

KT
i-i

KJ

Y:-1

F=r

Fs

r;
a
F

Cream

of parsley or garden cress

rat

ru
7r H
f?l ffit ffil

Ingredients for 2.5 liters (Net quantity)

5
X

(5%

pint) at 1007o

2l

4 ml
B
%
1 n
I I

250

Fa
F'4

5g 1x 259

pint fl.oz
oz
X

*Concentrate of parsley or garden cress with water (see page 37/38) *Cream soup base (see page 31) Heavy cream 35% Sa lt Season with white ground pepper Parsley or garden cress

rl
Fl!

Preparation / Pacotize:

. .

H Ftsrl

Pacotize five portions of the xConcentrate of parsley or garden cress with water Heat the xcrearn soup base

Method:

G;t Fit

F:t
Hl

. . . .

Mix pacotized parsley or garden cress concentrate into the cream soup base Heat up to boiling point only Add the heavy cream Season with salt and pepper and decorate with the fresh parsley or garden cress

Remarks:

Vl

H Ft

. .

This concentrate can be used to flavour sauces Several beakers of this concentrate can be pacotized and kept in the refrigerator

for "mise en place"

+t

+r L*a

tu H
I

tra Fa

Page 29

rl
1,,*l,t*f,l,l
Tomato consomm6
Ingredients for 3 liters
(5%

v1
jf
pint)

fl JI

,,

30g 20 ml 50g 2g 60g 300 g 1x 1x (x 10 x 2x 3l

100

3t1
4 I

/3
124
1

oz oz fl.az oz az oz x x x x x pint
small

2
11
I 1

v,

10 2
6y,

Tomato Sun dried tomato Olive oil Onion Garlic clove Tomato paste Beef Sugar (a pinch) Basil (a twig) Bay leaf Pepper corns Egg-whites Stock (cold)

r,
t'l

F=f

rJ
7,

F:J

r_J

Preparation / Filling of beaker:

a a

a
a

Wash and dice tomatoes Cut sun dried tomatos tnto cubes Cut onions and garirc Cut the beef into smatl cJDes

EJ EJ EJ

FJ

a
a

a
a

a a a a

the basil the bay leaf Break the pepper corns Saute the onions and garlic in the olive oil. Add the tomatoes, tomato paste and sugar Allow to cool and place it into a beaker Add the beef, spices and egg-whites. Mix well
Slice Slice
Press

down well

Freeze at -20'C (-4"F) f or 24 hours

Method / Pacotize:

d lJ FJ

EJ

E:f

r-

r . . o
Use

Pacotize the entire beaker or one portion at a time Add 3 dl (11 fl.oz) cold stock or broth per %o content of a beaker Mix well, bring to boil then simmer for 5 minutes Strain and serve

(.1

portion)

for larger quantity:

Multiply the recipe to what ever quantity you need. 5aut6 the aroma base of tomato, onions, garlic, tomato paste and spices. Allow to cool. Mix all the ingredients in a bowl except the egg-whites. (The beef can be in large chunks.) pass it all through the medium blade of a meat grinder and divide it into the Pacojet beakers. Add ihe two egg-whites, then freeze.

s_J l4j

After pacotizing add 3 liters (5% pint) cold stock per container and boil to clear. Simmer for 5 minutes. Strain and serve.
Page 30

J+l Fd

Ed

e-4r

E=:{

:---=-

v'-t
=t
{.l

(--s

tr7
y;t
{\

Cream soup base

Ingredients for 1 liter (1.2 quart)
30

t=tl

tr{ E=a t<

Fi.
3:-'\
E:i

40
1
I

5
1

glaz g1%az litre 1.2 g%az x1x

utter lt

Flour white quart Vegetable stock

Sa

Season

with white ground

PePPer

Preparation:

ffi^ E=1

. . . . .

Melt butter and add the flour Fry the butter-flour mixture without allowing to color. Allow to cool Heat vegetable stock to boil and add it to the butter-flour mixture, stirring constantly Boil on low heat for about 30 minutes Season to taste

E-1

Cream of green asparagus

(a profit-enhancer recipe)

r--s
3=l
c-4

Ingredients for 2.5 liters (Net quantity)

(5%

pint) at 1O0%

{-a
214

x
250 ml
B

*Green asparagus concentrate

slt EA
JE=r

591A lx1 2009

pint fl.oz oz x oz

page 39) xCream soup base (see recipe above) Heavy cream 35% Salt Season with white ground PePPer Asparagus (green)
(see

Cfl
GEl
c-":1

Preparation / Pacotize:

. . .

FE t4
F:f

Pacotize five portions of the *green asparagus concentrate Heat the *cream soup base (see recipe above) Cut the green asparagus into small pieces and blanch for a few seconds in boiling salt water

Method:

Gry r A
L.

. . . .

Mix the pacotized green asparagus concentrate into the hot cream soup base Heat to boil only. Do not simmer Add the cream Season with salt and pepper and decorate with the diced green asparagus
Page 31

Jt
PEPPER SAUCE

t:
It
71

v-z
Ingredients:
Red or yellow peppers, onions, garlic, olive oil, salt pepper; vegetable stock

$:,

f: ft
ts* F-

,1
Preparation:
Dice the peppers. Cut the onions and the garlic

E_ t--

F= F=

Method:
Saute the diced peppers, onions and garlic in olive oil and fill into a beaker. Allow to cool. Fill the beaker to the mark with cold vegetable stock

gF_ t-

v-

E=

F=
Freeze / storage: Freeze to -20"C (-4"F)

F
J-

Pacotize:
Attach the frozen beaker to the Pacoiet and pacotize the desired amount

(a
F-.J

E= E=

Fs Fs

k
Serving:
Heat the concentrate, season and use it to f lavour pasta, risotto, soups or sauces

Page 32

k H
t--

4 E

E4 E=

,1 4
--*a

=1 =1

Tapenade / Olives puree Provence style

:g
={

Ingredients for 0.8 kilogram (28 oz) (Net weight)

r4
-tr
L3

80g 40g 259 40 ml

100 ml 200 g

550

-3
-;/

20 oz 3oz loz laz 1'A Il.oz 3'l fl.oz 7oz

Black olives, cured Anchovies, towel dried

Ca

pers

Garlic Lemon luice Olive oil Black olives, towel dried

=4

t4 4
{ +t
*

Preparation / Filling of beaker:

tA
5a
.Ll

. . . . . .

Remove pits from the 550 g {20 oz) dried olives Peel garlic Put the olives with the anchovies, capers, garlic, lemon juice and olive oil into a beaker Pacotize once the contents of the beaker with the two blade knife of the ,,Coupe-set" or chop it coarsely, (without the liquid) by hand on a board and put it all back into the beaker
Press

down well

Freeze at -20'C (-4"F) f or 24 hours

?a
*t>
af

1t

Method:

e-_4

o o

'-J
?11

Remove pits and chop the 220 g (8 oz) black olives Pacotize the whole beaker and mix in the chopped black olives to add some structure into the Taoenade

L4
L*a

Remarks:

. . . . .

h Lr tt T ir
Ff s^

Note: The above ingredients are net quantities to fill one beaker to the maximum fill level (0.8 liter or 0.8 kg) (28 oz) The flavour of the Tapenade depends entirely on the quality of the olives The Tapenade tastes excellent on toasted white bread, with hard boiled eggs or as a seasoning paste used on chicken before roasting Adding more olive oil will result in a dressing, for example for grilled peppers and
eggplants Variants of Tapenade can contain peel of lemon or orange skin or fresh, chopped basil leaves

Page 33

lo

JI

r{
Jt

eA
Pesto
(a profit-enhancer recipe)

}A

rt
Ingredients for
680 40 120
50
8

r-7

1O

portions
Basil fresh

Fd

g g

24
1%

ml
g g

4
1%
v,

oz oz fl.oz az az

,1

Pine nuts Olive oil Garlic Salt

rl

rJ rJ

r)
;-{
r _{

:.1 --<

Preparation / Filling of beaker:

. . . . . .

Wash basil and blanch it for a few seconds in boiling salt water Remove it and cool it immediately in ice water Drain well and cut the basil coarsley Mix all ingredients well and put it into a beaker Press down well Freeze at -20'C (-4"F) for 24 hours

t=J

IA
l-{

fr
.<

r-a
Method / Pacotize:
Pacotize only the quantity requrred and mix rt drrectly under the hot pasta (see

i --<

35)

> __11

Remarks:

r . .

Note: The above ingredients are net quantities to fill one beaker to the maximum fill level (0.8 liter or 0.8 kg) (28 oz) For "mise en place" warm the pacotized pesto to melt and keep it refrigerated in jars for f urther use To prepare a larger "mise en place" (for example in the summer for the winter season, because of price and quality difference), you can pacotize several beakers, remove the pacotized content immediately, fill it into vacuum bags of 200 g (7 oz) size, (without letting it defrost), seal it and place it back into freezer

'_< '1
j4

<

,4
r--

<

|<
7

--,-< ,,-<

:-

l-----<
r

----_<
l<

-=-t

l-r-Page 34
,>

F-

4 fl

a
ft 4
F

Sauces

::r:r::l

Spaghetti al pesto

rr

F-t FA
F1n

Ingredients for

1O

servings
Spaghetti
Sa

600 9

21

Fr

Fa
ts1 4

5091% 2591 1x1 1x1 10 pc 5091% '1 x1 1209

oz oz oz
X X

lt Butter

Season

10

pc

oz
X

with nutmeg *Pesto (see page 34) Clusters of basil leaves Parmesan grated
Season

with white ground

PePPer

oz

Cherry-Tomato

e H Fa Fs
?-&

Preparation / Pacotize:

. . .

Pacotize one portion of *pesto (Pacojet herb paste) Cut a cherry-tomato into a flower Heat water with salt and butter to cook the spaghetti

Method:

q 3#t
Ht
j#t

. . o . .

Cook the spaghetti until it is "al dente" Drain spaghetti and mix them hot with the pacotized pesto Arrange spaghetti on a souP Plate Sprinkle with parmesan Decorate with the cherry-tomato and fresh basil

Etr 39 H

Remarks:

Fresh sliced basil and chopped pine nuts can be added

to the spaghetti

ca
ftr F
Fl

ctr ca
Page 35

l
:

I I I I I I
3

Dill with olive oil

(a prof it-enhancer recipe)

I a
J

I I I
FJ
v--

Ingredients for 10 portions

400 g 450 ml

14
1

15 g

Y,

oz pint oz

Dill fresh Olive oil

Salt

Fd

r=J

r-J
E1
E:J

Y_l
Preparation / Filling of beaker:

. . . o r .

Wash dill and blanch it for a few seconds in boiling salt water Remove it and cool immediately in ice water Drain it well and cut dill coarsely Put dill with olive oil in a beaker Mix and press down well Freeze at -20'C (-4'F) for 24 hours

7*-l

rg
F

v4

Method / Pacotize:

E1

Pacotize portion by portion

Remarks:

u u

. . . .

Note: The above ingredients are net quantities to fill one beaker to the maximum fill level (0.8 liter or 0.8 kg) (28 oz) This concentrate can be added directly to sauces For "mise en place" warm up to thaw and put in jars. Keep in refrigerator for further use To prepare a larger "mise en place" (for example in the summer for the winter season, because of price and quality difference), you can pacotize several beakers, remove the pacotized content immediately, fill it into vacuum bags of 200 g (8-10 oz) size, (without letting it defrost), seal it and place it back into freezer

EJ

Eej

(1

E=)

Y4 EJ

74

F3

E=)

t4
-ri

Page 36

-\

V1

F) H

Herb concentrate

fs r-t
F'
{!

Parsley

with water

(a profit-enhancer reciPe)

FJ

Ingredients for 10 portions at 1007o (Net quantity)

trt H
H

700 9

e-4
3r.3 H:{

209% 4091% 300 ml

2s

'11

oz oz oz fl.oz

Parsley

Butter
Shallots

Water

ffi 1 4

Preparation / Filling of beaker:

c*{

fr

r-it

. . . . . o . .

Remove the thick stems of the parsley Wash parsley and blanch it for a few seconds in boiling salt water Remove parsley and cool it in ice water Drain and coarsely cut the parsley Peel and dice the shallots Saute the shallots in the butter and allow to cool Mix the shallots with the parsley and put it into a beaker Ensure surface is level, cover and freeze at -20"C (-4'F) for 24 hours

Jfrl Jd'l G4

Method / Pacotize:

Pacotize portion by portion or the whole beaker

tA Yr

Remarks:

. . . .

c4
*-l

*t FT Ft
F1
J-

r1

Note: The above ingredients are net quantities to fill one beaker to the maximum fill level (0.8 liter or 0.8 kg) (28 oz) Thrs concentrate can be added directly into a cream soup or a sauce To prepare a larger quantity "mise en place" for a lunch or dinneL several beakers can be pacotized in advance and kept in a refrigerator for several hours To prepare stock in the summer for the winter season, (cost savings) pacotize the parsley concentrate and immediately remove the pacotized contents, without letting it defrost, pack into 200-300 g (8-10 oz) size vacuum bags, and place back in the freezer

f=

Page 37

Garden cress with water

Ingredients for 10 portions

700
20

40
100

925 g% g1% ml 3%

oz az oz fl.oz

Garden cress Butter Shallots Water

g*l
Preparation / Filling of beaker:

rjr

rJ

ht

F-:t F-J

r,

ft

s1

71

st

ft

rl

EJ
hf

E_l

' . . . . ' .

wash garden cress and blanch it for a few seconds in boiling salt water Remove garden cress and cool it in ice water Drain and coarsely cut the cress Peel and dice shallots Saute the shallots in the butter and allow to cool Mix the shallots with the garden cress and put it in a beaker Add the vegetable stock Ensure surface is level, cover and freeze at -20"c (-4.F) for 24 hours

Method / Pacotize:

Pacotize portion by portion or the whole beaker

4
F

I=tI g, -, E_f (-l

r-J

E--I

Remarks:

Note: The above ingredients are net quantities to fiil one beaker to the maximum fill level (g liter or 0.8 kg) (28 oz)

_r 9={ E;1
E--"r

E-l
E=f E=l E=l

Page 38

e:J d
*;*S

31

ft

{;1

{*t

Z-1

reen asparagus

e=t 3:-t
rFnl

(a profit-enhancer recipe)

Ingredients for 10 portions

Fa
Fl{
F-l

640 160

22
5v,

ml

oz fl.oz

Asparagus green Asparagus stock

Fa
*-4 e-1 4
CfrI
Preparation / Filling of beaker:

F{
34

. . o

Wash asparagus and cut into small pieces Put asparagus with the stock into a beaker and allow to cool Ensure surface is level, cover and freeze at -20'C (-4"F) for 24 hours

13:

Method / Pacotize:
Pacotize the frozen asparagus portion by portion or the whole beaker and mix it into a cream soup base or sauce For "mise en place" pacotize one or several beakers and keep chilled in a refrigerator until needed

3=d c-d
G-4

E-l
JFq

Remarks:

. . '

3a H ca 3a Cta H ;te f=

Note: The above ingredients are net quantities to fill one beaker to the maximum fill level (8 liter or 0.8 kg) (28 oz) The same base can be used to prepare asparagus mousse This recipe is ideal for utilizing end cuts and trimmings of asparagus

Page 39

'ft1
Garlic paste

'{3 2f,

'af,

fat
7.
Ingredients for 10 portions (max.

fl

fiil mark on beaker)

Fd h{
,t--l

9 ml 69%

600 200

22
7

oz fl.oz oz

Garlic Olive oil Sea salt, f ine

>-l -J -J

----t

Preparation / Filling of beaker:

. o . .

Peel and chop garlic coarsely Put the garlic together with olive oil and salt into a beaker
Press

down well

kf t;,

t4

Cover and freeze at -20'C (-4"F) for 24 hours

Method / Pacotize:

FJ FJ
it into jars and

o '

Pacotize portion by portion or the whole beaker For "mise en place" pacotize the whole beaker; put keep it refrigerated until needed

Remarks:

FA

E:l

V=l

Note: The above ingredients are net quantities to fill one beaker to the maximum fill level (0.8 liter or 0.g kg) (28 oz)

7-f

F=l

F--t

Page 40

4r E+r d H
F
l
I

Ht Ed

..n

-f,

|4
Fresh spice paste

F' Fl
=

L4 Z;l

ffi

Ingredients for 10 portions when beaker is filled to max, fill mark (O,8 liter)
In any conbination needed for a recipe, fill the beaker with the following ingredients: Ginger llots Garlic Chillies red, green or dried Galangal root Tumeric root Kefir lime leaves Lemon grass Fresh coriander or coriander roots
Sha

=1
FT
F<l

4I g 4
--4

F=l

F3
H

Add water to fill any air spaces

Fi
?-1

Preparation / Filling of beaker:

. . .

4 g
=

Dice and wash spices Fill up to the maximum level mark Top up with water to fill the air spaces Ensure surface is level, cover and freeze at -20"c (-4.F) for 24 hours

FT

Method:

'

Pacotize portion by portion or a whole beaker into a powder and fry it with oil until the water has evaporated

7 ?

Remarks:

t
H

. '

Any combination can be used to suit a specific recipe This paste can be fried with other ingredients like iardamon seed, star anis, cinnamon bark, cloves or others

Page 41

r I
7
t4,4,,,4,,,4,4,:4,,t,,4,4,:

t
-'

Malaysian chicken curry

(Sauce base

fo 2-3 ch ickens)

,t
Ingredients for 10 podions at 100% (Net weight)

"4 rt rt

40g 15 g 20g 10 g 6g 30g Bog 15 g

120

4
1/.

oz
OZ

ioz -t',
.I'

Coriande. seeds oround Chillies dr ec o'B0 g fresh chillies Crrrnm.n seecs c.ound
Tr

=r
"_r d
F:J 9-J

oz
OL

1oz 3oz loz

rOZ

rmerir nn.'-np' o' 30 c t.esh tumeric Black pepper Ginger fresh Shallots Garlic

Pnnnr,,<oon< '"YY]

'-'p

r-l

Water

,-=l

=J -:J
Preparation / Filling of beaker:

,=J
F=J
to -25"C
(-4"F

. . o o .

Dice shallots, ginger and garlic Soak dried chillies in hot water Put all the ingredients into a beaker
Press

down well

Ensure surface is level, cover and freeze at -20"

to -13'F) for 24 hours

t4
Method / Pacotize:

,*r
F_J

r-g

. . . . . . .

Pacotize the whole beaker, which results in a curry paste Fry 4 pcs cardamon, 3-4 pcs star anis, 5 pcs clove and 6 cm (2 inch) long piece of cinnamon bark in 100 ml (4 fl.oz) oil until fragrant Add the pacotized paste and continue frying on low heat until the water has evaporated and the oil settles on top Mix in pieces of chicken and simmer in the paste for a few minutes Add the Santan (coconut milk of 2 coconuts) and boil until the chicken is cooked lf the sauce is too thick, more Santan or a little water can be added lf desired, potatoes and tomatoes can be added to the curry

F-r
t=-{

Fd Ed
Page 42

t=t =t FJ d

F=l

ed
7*-

J"4

t=J

f,s
rFt
E=4
F-{

SORBETS

PINEAPPLE SORBET

3-t

{-r

e=t

lngredients:
Pineapple (very ripe) Pineapple juice and sugar

E=:d

Preparation:
Place diced pineapple

into a beaker

F{
3-:{

-it d4 e{ E#l
{

Method:
Add the pineapple juice up to the maximum filling mark. Heat to boil 80 9 (3 oz) of sugar and 40 g (1% oz) of glucose/trimolin with the juice from the beaker. Pour it back into the beaker and mix well

ri)
4r

Freeze / storage:
Freeze to -20'C (-4'F)

3;;t
F4

,/a
"J Vl
?7
Pacotize:
Attach the frozen beaker to the Pacojet and pacotize the desired amount. Repeating the cycle (i.e. pacotizing twice in succession) will enhance the texture
(increase smoothness)

H
4 H
GA

Serving:
Decorate as desired and serve

er
H tr4
-I+i
Page 43

fl

7A
Rhubarb
Ingredients for 1 liter (1.2 quart) at 100% (Net quantity)

rt

"a -61
400 g 300 ml
14
11

F4

VA

oz
fl.oz

9093% 3091 1s g . o . . . o

oz oz oz

Rhubarb fresh Water Sugar Glucose Egg whites

trd

v4

Preparation / Filling of beaker:

Wash and dice rhubarb Heat the diced rhubarb, sugar and glucose to boi, Allow to coo Mix in the egg white, then fill into a beaker Ensure surface is level. cover and f reeze at -20'C ,- *': for 24 hours

V4 FJ FJ

H s4
4t

Method / Pacotize:
Pacotize the desired quantity as needed and serve

d d EJ

Pumpkin
Ingredients for 1 liter (1.2 quart) at 100% (Net quantity)

v1
HI

H 6

450 g 300 ml

9093 6092 15 ml Y, . . . . . . o . . . .

16 11

fl.oz

oz oz oz

fl.oz

.*. i,-. f{ Pumpkin Water "{8', Sugar Glucose Lemon juice

i1,-r 1,i .-;1;,

P"

ut

t ,t

Preparation / Filling of beaker:

to boil pumpkin Add diced and cook in the sugar and water until soft Allow to cool Add the lemon juice, then fill into a beaker Mix well Ensure surface is level, cover and freeze at -20'C (-4'F) for 24 hours

Peel and dice the pumpkin Heat sugar and water and glucose

4
:{

u 4

E1

k4

Method / Pacotize:
Pacotize the desired amount and serve Pipe sorbet in a desserl cup or Champagne glass and serve it as "between course" in a menu This recipe is sufficient for 15 portions, and ideal as a "palate cleanser" between courses To prepare in bigger volume and to hold for service, see pg.9

E=l

Er

3:4

ra
7
7

_A
Dark plums
Ingredients for 1 liter (1.2 quaft) at I0O% (Net quantity)

B0g3 40 g 200 ml 20ml . . . . . o o

450 g

16
1Y3

7
%

oz Plums fresh oz Sugar oz Glucose fl.oz Water fl.oz Eau-de-vie of plums

Fd

va

VA VA

Preparation:
Wash and pit the plums leavtng the skin on Heat plums, sugar and glucose to boil Allow to coo. Add the eau-de-vie of plums and fill all into a bea ker Level surface, cover and freeze at -20.C (-4.F) f or 24 hours

F_J

H v4 d
TJ

FJ

Method / Pacotize:
Pacotize desired quantity and serve This recipe is sufficient for 15 portions. Serve between courses

E=J

Red or yellow peppers

Ingredients for 1 liter (1.2 quart) at
1OO%

(Net quantity)

40g 10 ml
. o

600 g 300 ml 100 9

21 11 3Y, 1% %

fl.oz Water

oz

Red or yellow bell peppers

oz oz

fl.oz

Sugar Glucose Lemon juice (table spoon full)

Preparation / Filling of beaker:

Wash, clean and dice the peppers Put diced peppers, wateL sugar and glucose into a pan and boil for 2 minutes Allow to cool Add the lemon juice and put it all into a beaker Mix well, cover and place in freezer at -20.C (-4.F) for 24hrs.

Method / Pacotize:

o ' '

Best

Pipe sorbet in a desserl cup or Champagne glass and serve it between courses This recipe is sufficient for'15 portions. ldeal as a "palate cleanser,, between

if pacotized twice, either the whole beaker or only the portions needed
courses

Page 45
:

H
l_
a l--r

Ed Yd

H 4t e# 4

H H V1 d J4 FJ

eat

T{-

l'4

Pf, E1

4 r={
rag

f;

Green asparagus (sweet)

Ingredients for 1 liter (1.2 quart) at 100% (Net quantity)
600 400
100

Fr
r-I
F4

22
14Y.
3% 1,4
%

ml

fl.oz Water

oz oz oz

Asparagus green
Sugar Glucose Lemon juice

3fr

40
10

g g

Ery :il

ml

fl.oz

Preparation / Filling of beaker:

Fa
F,t
q
l?-l

o r . . o o . .

Wash and dice the asparagus Heat and boil the diced asparagus, watel sugar and glucose for two minutes Allow to cool Add the lemon juice and put it all into a beaker Ensure surface is level, cover and freeze at -20'C (-4'F) for 24 hours

Method / Pacotize:
Pacotize the entire beaker or just one portion at a time, and serve This recipe is sufficient for 15 portions To prepare a bigger quantity and hold for service, see pg. 9

s: it

f::

r*-l

Green asparagus (salted)

Ingredients for 1 liter (1.2 quart) at
600
40

1OO%

(Net quantity)

fr:I r#t
kA
E1

922 g 1v,
ml 9% x1 ml g2
8

250
6
1

fl.oz

oz oz oz x

Asparagus green Onion Water Salt

Season

,=-1

with white ground pepper

10

'l

tl.oz

50

pcs

Lemon juice (1 tablespoon) Egg whites

,a
34

Preparation / Filling of beaker:

E:e

. .

fa
#: -

Fa

. r r . r . |

Wash and dice green asparagus )eel and dice onion -ea: and boil the diced asparagus, onion, water, salt and pepper for two minutes - :,'. :o cool ".l::-e remon juice and egg whites and put it all into a beaker '.' , ,'. evel the surface. and freeze at -20'C (-4'F) for 24 hours

Method' Pacotize:

Fa
[]_-

Fa F{

r::::: :e :-e e^ii'e beaker or just one portion at a time, and serve - ! ':: :: : s-# crent for 15 portions. ldeal "palate cleanser" between courses :. -:.: r - r crce, the result is a powder-snow, pacotize again until texture

'

::

Page 47

r-t
:i1rrili:ii:rii:i;

',',,',

-rA
t -l

7--t

Fresh mint
Ingredients for 1 liter (1.2 quart) at 100% (Net quantity)
30 80 60 700

?A 7A

gloz g 2'l g2oz ml 25

Leaves

of fresh mint

oz

Sugar Glucose

FI

fl.oz Water

'E-J

Preparation / Filling of beaker:

FJ FJ

o . . . . o . .

Heat sugar, glucose and water to boil and allow to cool for 5 minutes Place the mint leaves in a beaker Add the hot sugar syrup to the mint leaves Allow to cool Cover and freeze at -20"C (-4"F) for 24 hours

trJ
V=-l

Method / Pacotize:
Pacotize portion by portion or the r,vhole beaker Pipe sorbet in a dessert cup or Champagne glass and serve it as "palate cleanser" between courses This recipe is sufficient for 15 portions
a

g t1 =J g
FJ
7;l

Fresh basil
Ingredients for 1 liter (1.2 quaqt) at
1OO% (Net quantity)

FT

30g 80g 60g

700
ml

1 2Y, 2 25

fl.oz Water

oz oz oz

Leaves of fresh basil Sugar Glucose

TJ 14
F,A

Preparation / Filling of beaker:

. . . . . . . .

Heat sugar, glucose and water to boil, allow to cool for 5 minutes Place the basil leaves in a beaker Add the hot sugar syrup to the basil leaves Allow to cool Cover and freeze at -20"C (-4'F) for 24hours

w g=t
EJ
'a,

F_f

"f

Method / Pacotize:
Pacotize desired quantitiy or entire beaker, as needed Pipe sorbet in a dessert cup or Champagne glass and serve as a "palate cleanser" between courses This recipe is suff icient for 15 portions

=+ '44 d KJ d

--1
g

=t

:l :l :l

=t

:t

Americana grapes
Ingredients for 1 liter (1.2 quart) at 100% (Net quantity)
600
BO

=q

-4

40 300

I
ml

22 2 1y, 11

oz Americana grapes (small dark grapes) oz Sugar oz Glucose .' ,! 'y"..;1.,1.:'...,,.,,,.0.,; l!.", fl.oz Water i

-a

Preparation / Filling of beaker:

<
--'I

. . o . . o . .

Heat the grapes with the sugar, glucose and water to boil Mix the heated grapes with the sirup shortly in a blender Pass it through a strainer and fill it into a beaker Allow to cool Cover and freeze at -20"C (-4'F) for 24 hours

=r

Method / Pacotize:
Pacotize portion by portion or the whole beaker Pipe sorbet in a dessert cup or Champagne glass and serve between courses This recipe is sufficient for 15 portions

+
=
=4=-l ---t =--<

lr
-4

Chocolate
Ingredients for 1 liter (1.2 quart) at 1oo% (Net quantity)

=-+l

#t

4 6
4

300 9 500 ml

11

oz

Dark chocolate
Glucose

16

fl.oz Water

6092
59/a

oz oz

Orange Peel (grated)

Preparation / Filling of beaker:

4 H

{1 H

. . . . . . .

Heat to boil water, glucose and orange peel Add the chocolate to melt Place into a beaker and mix well Allow to cool Cover and freeze at -20"C (-4"F) for 24 hours

F
4
-

Method / Pacotize:
Pacotize twice for optimal texture/smoothness

ET
t'a r-t

Remarks:
To orepare these recipes in bigger quantity and

to hold for service,

see Pg 9
Page 49

I
, ,
a
J

t t I
{

7
J

Ingredients:
Bananas, very ripe, Plain natural yogurt, whipping cream. Sugar (optional) according to taste

tf F-f

7 _13
Preparation:
Mix yogurt, cream and sugar in a bowl. Slice the banana into it

e-{
F_J

rJ /t
'J
=_{

;.r
FJ

Method:
Mix all ingredients well and fill into a beaker

Freeze / storage:
Cover and freeze to -20"C (-4"F)

/r

Ftl

rJ

,1 F1

Pacotize:
Attach frozen beaker to the Pacojet and oacotize the desired amount

,=J i=J

tJ ,4

;-J
=j 7d

Serving:
Serve

the yogurt ice as desired

{=J

7d

Page 50

rt
l'l

ts1

?=l ?| l:l ja

r-t

Ba

nana

Ingredients for 1 liter (1.2 quart) at 100% (Net quantity)

254 400
100
BO

F=f F-l f-{

g14 ml g3

nO YJ

3%

oz oz fl.oz oz

Banana (ripe) Yogurt (natural) Heavy cream 35% Sugar (vary according to taste)

3-r
E-t

FA F{ F{

Preparation / Filling of beaker:

. . . .

Peel and slice bananas Place yogurt, heavy cream and sugar in a beaker

Mix well Level the surface, cover and freeze at -20'C (-4"F) for 24 hours

3;t F-'|
3frt
J=;'l

fs

Method / Pacotize:

Pacc;tize portion(s) or the entire beaker

Remarks:

3:'t{

E4

ta Fe
ERA

r*;t

. . . .

The natural yogurt can be replaced by banana-yogurt

To prepare in bigger quantity and hold for service, see pg. 9 To attain intensive flavour use very ripe bananas

lf using sweetened yogurt do not add any or only very little

sugar

Fr
fil
--

r:a s-r
Page 51

tl

rA

Raspberry
Mix 500 g (18 oz) natural yogurt, 1 dl (31fl.oz) heavy cr-a,rr 35u% 70 g (2y, oz) icing sugar and 200 g (7 /. oz) raspberries Fill into a beake; mix well and level the surface Put lid on beake; cover and place in freezer at -20'c (-4'F)for 24 hours Pacotize desired quantity as needed ano serve

-rA

a a a

rA

7l

,4

Red currant
a
a

a a
a

Heat 250 g (9 oz) of red currant with 1OO g (3% oz) sugar and 50 ml (2 fl.oz) water Allow to cool Mix in 400 g (14% oz) natural yogurt and i dr (3^t fr.oz) heavy cream 35% Fill into a beaker and ensure surface of content is level Cover and freeze at -20"C (-4'F) for 24 hours Pacotize desired quantity and serve

FJ =J -FJ --11
FJ

-+=f

Mango-vanilla
o . . . . o
Heat flesh of 1 mango with 10 g (y' oz) candied ginger; 60 g (2 oz) sugar and % vanilla stick Allow to cool and remove vanilla stick Mix the stewed mango with 300 g (1rJ oz) natural yogurt and 100 ml (3'l fl.oz) heavy cream 35% Fill into beaker and ensure surface is level/smooth Cover and place in freezer at -20.C (-4"F) for 24 hours Pacotize and serve

-r+
H

Mocha
Heat 200 ml (7 fl,oz) milk Mix 2 egg yolks with 100 g (3/, oz) sugar Add the hot milk and heat it slowly to 75.C (165.F) to thicken Mix in B g ('/' oz) of instant coffee Allow to cool Add 300 g (12 oz) natural yogurt and 100 ml (3%fr.oz) heavy cream 35% Fill into a beaker, making sure that surface is level over and place in freezer -20"C (-4"F) for 24 hours Pacotize and serve

t'4
d FJ
FJ

F1 F1

E1 FA

r*

r=s|

Note: to prepare these recipes in bigger quantities and to hold ready for service, refer to pg. 9

Page 52

d d d r;s
lS

7-l

${

t! iil

hmrr|rctirt
: {fr:
..::ge:ner lvrth 1 vanilla bean ,: <s ,','rth 134 g (4 :oz) sugar
'

tl rl

tr 1r

rf

FI

FT FT
F--

and remove vanilla bean and aliow to cool :'i odKr on rever surface/sherf in freezer and ailow to freeze at -20'C (-4"F) for 24 hours Pacotize whenever needed

-.

'}'

-'-

.': i: -ea: untir it thickens and coats the back of a spoon

r: '.- rl f

oz) heavy cream 35% to the

-tr:

t:i..c.

:l

Chocolate
Boil 200 ml (7 fl.oz) heavy cream 35% and 300 mr (10 fr.oz) mirk with 30 g (1 oz) cocoa powder and 40 g (1,1 oz) chocolate Mix 3 egg yolks with 120 g @ oz) sugar Add the hot milk and single cream white stirrino leturn mixture to heat untir it thickens and coais the back of a spoon Remove from heat Fill into a beaker and allow to cool Place in freezer at -20"C (-4"F) for 24 hours

fil F-II

r-r

t"-.'.1

F+--:l

f+"f
3:11
j::=I

Pacotize needed and serve

a-|il

f;r
I

sfrt
jf{ FFI

Walnut . Boil 2 dl (7 fl.oz) milk and 100 mr (3'l fl.oz) heavy cream 35% . Mix 3 egg yolks with ,o* ,* (4.a,, 'aar . Add the hot milk a. lo ., iie stirring r Return mixture to h I -,,! dnd coats the back of a spoon . Remove from hea+ . Add 100 g (3% c opped walnuts . Mix in 250 ml (g tr.oz) butter milk . Fill into a beaker and allow to cool . Place in freezer at -20.C (-4"F) o Pacotize as needed and ser for 24 hours
i

sta r*a
i

Fa

;*r
--l F-z
F:Z L:=
t

Caramel o Caramelize 130 g e/, oz) sugar ' Add 500 ml (1 pint) mirk and bring to h-;r to mert hardened sugar . Mix 4 egg yolks with 100 ml (3v,fl.ozt, _avy cream . Add the hot caramel milk and < vanilla bean Return mixture to heat until it thickens and coats the back cf a spoon ' r Remove from heat . Mix in 250 ml (8 fl.oz) butter milk . Fill into a beaker and allow to cool . Place in freezer at -20"C (-4.F) . Pacotize as needed and serve for 24 hours
Page 53

r:.

7
Cinnamon & curd cheese
Boil 200 ml (7 fl.oz) milk, 100 ml (3,lfl.oz) heavy cream 35% and % cinnamon bark Mix 2 egg yolks with 80 g (2% oz) sugar Remove the cinnamon bark and add the hot mixture to the egg and sugar Return mixture to heat until it thickens and coats the back of a spoon Remove from heat Fill the cream in a beaker and allow to cool Mix in 300 g (10 oz) low fat curd cheese and 20 ml (%fl.oz) Kirsch Ensure surface is level, then freeze at -20'C (-4'F) for 24 hours Pacotize and serve

7r;

a a

,r7/, -rVE-

7=

a a a a

>-

F:
7
J

Ginger
. . . . o . . . .
Glac6 15 g (% oz) of diced, fresh ginger with 100 g (3%oz) sugar in a pan Add 600 ml {22fl.oz) milk and 1 Vanilla bean Mix 4 egg yolks with 100 ml (3V,fl.oz) heavy cream 35% Add the hot ginger flavoured milk to it Return mixture to heat until it thickens and coats the back of a spoon Remove from heat, remove vanilla bean Fill into a beaker and allow to cool Then freeze at -20'C (-4"F) for 24 hours Pacotize and serve

L-

g._

F:_ >*
ta

/,_
I

Chocolate-tofu
a a a

-t-

a
a a

Melt 90 g (3 oz) of dark chocolate Add 75 g (7Y, oz) sliced ripe bananas Add 60 g (2 oz) honey, 5 g ('/u oz) cacao (chocolate) powder and 600 g (21 oz) soft soya bean curd (Silk tof u) Mix well and fill into a beaker Ensure surface is level, then freeze at -20"C (-4'F) for 24 hours
Pacotize and serve

--:

.-7
7-, t
7

T?

2"r
a-

=-

Page 54

r= ,/ /r\ I
f

a
E:a--{

fi

r1
lce cream Curd cheese

{4

fi

r-=,
Ingredients for 1 liter (1.2 quart) at 100% (Net quantity)
250 ml 150 ml
75

F--'--:-l

E_=il

r=it

I
g pc pc g
X

100

2-:{

t-ir

0.5 0.5

250
1

fl.oz Milk 5Y^ fl.oz Heavy cream 35% 2Y, oz Egg yolk 3% oz Sugar 0.5 pc Vanilla bean 0"5 pc Lemon peel (grated) 9 oz Curd cheese (low fat) 1 x Salt (pinch)

Ht trl
sil

Preparation / Filling of beaker:

cq
i--ft 3:il J=l
rv':,{ Y's4

' ' . ' r . '.

cut vanilla bean lengthwise with a knife and scrape out the marrow Heat to boil the milk, cream, vanilla bean and vanilla marrow Mix egg yolk with the sugar Return mixture to heat until it thickens and coats the back of a spoon Remove from heat and take out the vanilla bean Allow to cool Add the curd cheese and lemon peel and filr ail into a beaker Freeze at -20'C (-4'F) for 24 hours

Method / Pacotize:

Pacotize portion by portion or the whole beaker

ra >a rl
?a -l a=l EA
CA

Remarks:

To prepare a bigger quantity and

to hold for service, see pg. 9

rr
&-\.
IL

Page 55

J.1

{'f

H
Raspberry
Ingredients for 1 liter (1.2 quart) at
1OO%

(Net quantity)

300 120

g g

60g
140 200
ml ml

10 4oz 2oz 5 7Y,

77-tfz 7/

oz

Raspberry fresh Sugar Glucose

35%o

=7--

tl.oz Water fl.oz Heavy cream

r2-

Preparation / Filling of beaker:

F_ >_

. . . . . o

Wash raspberries Heat raspberries with the sugar; glucose and water Fill into a beaker and allow to cool Add the heavy cream Level surface, then freeze at -20'C (-4'F) for 24 hours

=J7

>*

Method / Pacotize:
Pacotize as needed and serve

r
b>

Strawberry
Ingredients for 1 liter (1.2 quart) at 100% (Net quantity)

r^ t,t-

300 120

60g
140 200

g m m

| |

10 4oz 2oz 5 7

oz

Strawberry Sugar Glucose fl.oz Water fl.oz Heavy cream 35%

r
J_

T
j-

Preparation / Filling of beaker:

. r . . . .

Wash the strawberries and cut them into quarters Heat strawberries shortly with the sugar and glucose Fill into a beaker and allow to cool Add the heavy cream Ensure surface is level, then freeze at -20'C (-4"F) for 24 hours

s4

s-

=s-

Method / Pacotize:
Pacotize either in oortions or the whole beaker

z
f7

Note: The density of the ice cream is increased and its smooth texture holds longer if the air pressure is allowed to escape during the return (up) cycle of the shaft/blade. Simply hold the blue air venting button pressed in
Page 56

4 4
=a

lce cream selection

4
-;{

Red plum
ngredients for 1 liter (1.2 quart) at 10O% (Net quantity)

f-t q
-l _C -l -.1 -A =l
=-'l

12 oz Red plums I g :lg4ozSugar :,lg2ozGlucose -: ml 5 fl.oz Water :0 ml 7Y, Il.oz Heavy cream 35%
r

Preparation / Filling of beaker:

a a a a a a

Wash and pit the plums and cut fruit with the skin into small pieces Heat the plums with the sugar, glucose and water Do not boil Fill into a beaker and allow to cool Add the heavy cream Ensure surface is level, then freeze at -20"C (*4'F) for 24 hours

Method / Pacotize:

=a

Pacotize in desired quantity and serve

fl
-l

3t
=?l

Apricot
Ingredients for 1 liter (1 quart) at 1O0% (Net quantity)

al

frr
4,t

350 g 140 g

12 oz oz 5 60g2ozGlucose 200 ml 7Y, az 200 ml 7Y, oz . . . . . . .

Apricots Sugar

Water Heaw cream 35%

frt
frl

Preparation / Filling of beaker:

Wash and pit apricots and cut fruit into small pieces Heat the apricots with the sugar; glucose and water Do not boil Fill into a beaker and allow to cool Add the heavy cream Level the surface, then freeze at -20'C (-4"F) for 24 hours

7{ =t

Method / Pacotize:
Pacotize portion by portion or the whole beaker and serve
To prepare bigger quantity and hold for service, see pg. 9 rhe ice cream will hold its smooth texture longer if the air pressure -olding the blue button pressed in while the blade/shaft returns to Page 57

=r

=:t

=fl Ffl r-= l- .-

7a4
77,2 /z
a

Snickers
Ingredients for 1 liter (1.2 quart) at
1OO%

7-/2
(Net quantity)

/-

1209 300 ml 200 ml 44 70 g . . . . o . . . . . .

4
11 7Y,

fl.oz Milk fl.oz Heavy cream 35%

oz

Snickers

r'
=-

2i1

oz

Egg yolk Sugar

rF--

Preparation / Filling of beaker:

Pour 3 soup spoons of milk or heavy cream into a beaker Cut off a small piece of the Snickers to give them a length of 8 cm (2% inches). Place the cut bars upright and in circle in the beaker and freeze In the meantime heat the milk and heavy cream Mix the egg yolk with the sugar Return mixture to heat until it thickens and coats the back of a spoon Remove from heat Allow to cool Add the cold cream to the Snickers in the beaker Ensure surface is level, then freeze at -20"C (-4"F) for 24 hours

r-'---

r
7

<

Method / Pacotize:
Pacotize portion by portion or the whole beaker To prepare bigger quantity and hold for service, see p9. 9

*
r-t

lced Coffee
Ingredients for 1 liter (1.2 quart) at 100% (Net quantity)

250 400

3.5 tbls 20 o . . . . . . . .
100 130
g 9

ml ml

ml

8 14 3.5 4 4'l 2l

tbls Nescafe powder oz Egg yolk oz Sugar oz Tia Maria

fl.oz Heavy cream 35%o fl.oz Milk

r "-: rF-

Preparation / Filling of beaker:

Heat cream, milk and Nescafe powder to boil Mix the egg yolk with the sugar Add the hot cream, milk and Nescafe to the sugar and eggs and heat until it thickens and coats the back of a spoon Remove from heat Allow to cool Place in a beaker and mix in the Tia Maria Ensure the surface is level, then freeze at -20'C (-4"F) for 24 hours

(:-

Method / Pacotize:
Pacotize portion by portion or the whole beaker To prepare bigger quantity and hold for service, see p9' 9
7 F:r\

Page 58

rt
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Clrccolate mousse

i-l

r-t
r-l
r=q
E-"1

Wh

ite chocolate
1O0Yo

rt

EI

lngredients for 10 servings at

g

(Net quantity)

nrl

ml

7 7 7
,/,

oz oz oz

fl.oz Heavy cream fl.oz Milk fl.oz

Couverture white 35%

,:0
'.i

d J d

4
%

ml

Gelatine leaves Egg whites Orange liqueur

F-d t=rl ?-l El E=r E=r

"=--{

Preparation / Filling of beaker:

. . . . . . . .

Melt couverture with the milk and heavy cream in a double boiler Soak gelatine leaves in cold water Add the gelatine leaves to the warm couverture with a whisk Allow to cool and add the lightly beaten egg whites
Add the orange liqueur Fill into a beaker and freeze at -20'C (-4'F) for 24 hours

Method / Pacotize:
Before pacotizing add one soup spoon of liquid cream to the frozen chocolate mousse Always pacotize twice (portion by portion or the whole beaker) and fill the pacotized mousse into a piping bag. Pipe mousse into dessert cups or bowl and allow to rest for one hour

E=rfl

r -it

(- il

Dark chocolate
Ingredients for 1 liter (1.2 quart) at 100% (Net quantity)

t:l l:l t=1 r "{

s--4

200

:30
:n -Y

- -t0

ml ml
Y ^ ml

'^'t

._
a a

7oz 7 fl.oz 7 fl.oz %oz 3Y, oz % fl.oz

Chocolate dark Heavy cream 35% Mitk Gelatine leaves Egg whites Orange liqueur

34
E=t

Preparation / Filling of beaker:

Melt dark chocolate with the milk and heavy cream in a double boiler Soak gelatine leaves in cold water Add the gelatine leaves to the warm dark chocolate with a whisk * ow to cool and add the lightly beaten egg whites

{*t

E=:l

-dd ' into a beaker and freeze at -20'C (-4"F) for 24 hours :

the orange liqueur

Fl 5=t E{ r-il g-3

Method / Pacotize:

' '

:'i'-'e

'

n:r.r+izing add one soup spoon of liquid cream to the frozen chocolate mousse twice (portion by portion or the whole beaker) and fill the pacotized mousse '. , ciping bag. Pipe mousse into dessert cups or bowl and allow to rest for one hour
s cacotize

Page 59

'--t
,=,
The Coupe Set accessory kit turns pacojet into a cutter, blender, foamer and creamer. Designed to expand Pacoiet's applicatiohs to the processing of fresh, non-frozen foods, the 3 attachmentscan c.ut, ghop,o1ino, puree, mix, blend, foam Jr*r'tipi largevarletyoii[rr,, raw or cooked meats, fish, herbs, fruits, vegetables, spices,-n_uts or dairy proJucts. processinq fully automatic and takes just 60 secondslo turn'z iOs. of fresh Oeet,'sa-tm;;, i;;;;;;i,;i;p is into a fine tartare'. Other ingredients such as herbs, spices and seasoning ."n be added to the Pacojet beaker at the same time to produce a high qubtity end-product tdat's ready to serve. For coarse chopping
For example

t-t .i4

to make beeftshrimplfish tartare, minced meat for burgers, or chopped liver or simply to chop herbs, onion, garlic, chile, olives, nuts etc.

2-blade cutter

t-u r_t IT =f ,J

Dice the food (approx. 1 inch cubes) and fill into a beaker. Add seasoning (salt, peppeL onions etc). place the sharp 2-blade knife into the-'splash-guard'and attach this "assembry" to the magnetic end of the shaft (same set-up procedure as when ,,pacotizing,,). plaZe the filled steel beaker into the outer,,protective beaker';, attach i[to the pacojet and press START In just 60 seconds the foodstuff/ingredients will be coariely chopped and blended.

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---{
a_

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Note: lf you wish to repeat the cycle (for a finer texture), remove the beaker and, using a spatula, push down the food that has adhered to the inside wall of the beaker before processing it a second time.

chicken

fish

nuts

parsley

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i=J

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For fine farces, forcemeat, spreads and mousses
The As

t---l
4-blade cutter

'blade knife is ideally suited for the production of fresh farces

=-J

the knife moves down through the mass, the farce is hardly warmed and does.not separate. In contrast to conventional cutters, it is trot ne."rsury to watch over the process.

' o .

Dice the meat or fish with a knife and place it loosely into the beaker up to the fill line. Add seasoning and press srART foi t" cycle. Detach the beakeri smooth the iontents, and now add heivy cream, eggs or egg whites in accordance with your recipe. Process two more times (2 cycles) in succession.

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Page 60

-t CA.Set
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:tl

i:l

whippirn

F"{

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f- -l :":-l

rl

i=l L-l L-l

a

i ",:;ire fresh desserts/toppings such as natural or flavored whipping cream, -* Chantilly, fruit-based milk shakes, skim milk foam, frapp6s... and much more

Whipping disk
Pour 400 ml (14/, fl.oz) cold (approx. 39"F or a'C) liquid neavy cream (32-360/o butter fat) into a beaker
a

Add 40 g (1% oz) confectioners (powder) sugar Pacotize twice without releasing the air pressure between the cycles

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ffi

F"{f
Dice 'l soft/ripe mango 100 g (3% oz) into a beaker and add 70 g (27, oz) powdered sugar Add 400 ml (13% fl.oz) heavy cream (32-36% fat) Process twice in succession without releasing the air pressure between cycles

E=r
E=ir E-=''
a
a

I *:l l-:l fiS

Cl

Eil
Raspberry

fl;tr

t,1f.:,,',',,,',,',t;t;t'ttt',,"t"""''t"

a
a

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Mix in a beaker 100 g (3%oz) raspberrywith 80 g (< 3 oz) powdered sugaL 10 ml (2 teaspoons) raspberry ,,eau-de-vie" (brandy) and '10 ml (2 teaspoons) lemon juice Add 400 ml (13/, fl.oz) heavy cream (32-36% fat) Process twice in succession without releasing the air pressure between cycles

r-{

pa
FI FI

5-r

e=5

. . .

Pour 400 ml (13/,fl.oz) heavy cream (32-36% Iat) into a beaker Add to it 100 ml (3Y' fl.oz) cold (39'r I about 4"C) chocolate sauce )'ocess twice in succession without releasino the air oressure between cvcles

E:ir

I=a
f;=

Note: :. -:care the chocolate sauce, place 400 g (14 oz) dark cooking - .re into a beaker. Add 200 ml (6% fl.oz) heavy cream '. - -:-,al amount of milkto the beaker and olace it in a hot :'" ' I i:. to melt the chocolate. ',' , ,,i: 3^d keep refrigerated until needed.
Page 61

"l

-1

Green mango-coconut cooler

fill into a beaker
Peal and dice 2 green mango 400 g (14 oz) and

.<

Add thick coconut milk up to the maximum fill mark on beaker Freeze at -20'C (-4.F) for 24 hours
To serve: Just before pacotizing the beaker add some Bacardi rum onto the frozen mango-coconut surface (optiona l) Pacotize one or more portions, put into a long drink glass and fill it up with lemonade Stir well and decorate

_.'.<

Blue Hawaiian cooler . Peal and dice a pineapple . Fill into a beaker up to the maximum fill

.
' o .

mark on beaker and cover with sugar sirup (Sugar syrup - 3 parts water: 1 part sugaI boiled ) Ensure surface is level, then freeze at -20"C (-4'F) for 24 hours

-l

To serve: Just before pacotizing the beaker add some Brue curacao on top of the frozen mass of pineapple and sugar syrup Pacotize one or more portions, spoon this base into a long drink glass and up with pineapple juice or lemonade Stir well and decorate

"t

fill it

={ .: :=

-'z

Strawberry-Grand Marnier cooler

a

clean, wash and dice 400 g (14 oz) strawberries and fill into a beaker Add sugar syrup up to the maximum fiil rever on the beaker (Sugar syrup = 3 parts water: 1 part sugaL boiled ) Ensure surface is level, then freeze at -20.c (-4'F) for 24 hours

:1 ;1
= 4

fb serve:
Just before pacotizing the beaker add 20 ml (%fl.oz) Grand Marnier and 50 ml (1%tl.oz) white wine into the frozen strawberry and sugar syrup Pacotize one or more portions, spoon this base into a long drlnk or lurg" Burgundy glass and fill up with carbonated mineral water or soda Stir well and decorate

-zJ

H ,d

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Page 62

H f-l

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t I I I I

l'Jaffles

i--

-r :l

I :-l =l

Ingredients for 0.7 kg (1.2 quart) at 100% (Net quantity)

g7%

il i-t FJ 5l
r-=

pc4 ml g1 g1

2v,

oz oz pc fl.oz oz

Flour white Butter

Eggs

Milk
Sugar Salt

pinch

Preparation / Pacotize:

F:r
Y_,{

. " . . .

Sift flour Melt the butter and mix in the eggs, sugar and salt Add the milk Mix in the flour to make a dough Fill into a beaker and freeze at -20'C (-4"F) for 24 hours

=-l L:f ,, :l i-=l

Method / Pacotize:
Pacotize twice portion by portion or the whole beaker

::a
L{ ;q =4 FI

:'- |

Va

riations
Pacotize and mix in per beaker 100 g (3/,oz) ground almonds

With almonds:

. .

',Vith sesame:
Pacotize and mix in per beaker 100 g (3'l oz) roasted sesame seeds
,',

. .

ith pine kernel:

)acotize and mix in per beaker 120 g (4 oz) roasted pine kernel

=:t
=*t

,n,

th linseed: r::otize and mix in per beaker 50 g (1% oz) roasted

linseed

=t F. I
E=1r

,'.

l^

Doppy seed:

:zeandmixin per beaker

30 g (1 oz) poppy seed

rrr l'-..,ttSl

' -': and mix in

per beaker 100 g (3% oz) chopped hazel or walnuts

Page 63

Era

r-R

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:-d

1 1
Brioche with dill

Ingredients for 0.7 k9 (1 quaft) at

X

1OO%

(Net quantity)

A A 4

22

*Concentrate of dill with olive oil (see page 36)

Eggs

-4

ml 79% 79% 79% 209%

120

3s0

1zy,

1s g

Y,

Flour white fl.oz Mitk oz Sugar az Brown sugar oz Sa lt oz Yeast az Dill fresh

oz

-4

H d H

1
= H 4 H RT rJ

Preparation / pacotize:

o . . . ' .

Pacotize one portion of the *dill-olive oil concentrate und melt it by warming it up Warm up milk Melt the yeast and sugar in the warm milk Sift flour and mix the salt with it Grease several small moulds or one 2liter (2 quart capacity) single mould Chop the fresh dill

:d 4

Method:

-*-4

' . . ' . . . .

Add the milk mixture, concentrate of dill, chopped dill and eggs to the flour Knead into a dough Allow dough to rise to double Fold the dough together and shape individual brioches or make one loaf and put it into the mould Allow to rise again Brush with egg and bake at 1gO"C (350"F) Baking time for brioches approx. jS_20 minutes Baking time for one loaf approx. 35 minutes

-rA

,"-a

-zA

'zI

Remarks:

-d Ed

'

Dill-brioche is exceilent with smoked fish dishes

Page 64

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:- |

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Dill noodle
mad with concentrate of dill with olive oil

FI Fl FI

r*l

!f

lngredients for 0.85 kg

r'1

(3O oz)

at 100% (Net quantity)

14
3%

n Y n :J
Y
X

2
I

r.l
Fil
!t'|

f=:r

ml

1%

oz oz az oz x fl.oz

Semolina flour fine Flour white

Eggs

Egg yolk Concentrate of dill (see page 36)

Water

F| =-.t

Preparation / Pacotize:

Pacotize one portion of the *concentrate of dill with olive oil. Thaw it by warming on low heat

Fil
l ..,

Method:

ril

. . . .

FI
F. FI

Put all ingredients into a mixing bowl and knead for approx. 5 minutes to obtain an elastic dough, which can be used immediately Roll out the dough with a pasta machine and cut to desired length Allow to dry Cook in boiling water as usual

Remarks:

tf

FA F'| 3l ft f I t3

rT qT

3=l

. .

These noodles are excellent The dough is made without

with seafood dishes artificial colour

3r

Page 65

2 3

4
6 7

I
9

Examples of filled

beakers...

... 10

mousse

Terrines and farces (example trout

Terrine of trout.... Terrine of salmon and brocco1i................ Farce of fresh sa1mon............. Terrine with forest mushrooms............. veal farce'

farce)

.....21
........23 ................ 24 .................. 25 ........... 26
,

""""

: __lt

Soups (example pea soup).............. Soups (example garden cress soup)...... Cream of prasley or garden cress.......... Tomato consomm6 cream soup base' cream of green asparagus.
Sauces (example red or yellow pepper sauce)..... Tapenade /puree of olives provence sty1e..........

................27 ......... Zg
................. 29 ............... 30 ................. 31
.................... 31

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.........32

Pesto......... Spaghetti al pesto....

""""""

: ..... 34

33

............ 35 36
36
37

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38

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Page 67

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Pacojet AG

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Bundesstrasse

CH-6300 ZuglSwitzerland Tel. +41 41 710 25 22

Fax +41

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41 710 25 38

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e-mail: info@pacojet.com