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Pacojet - Smoked Salmon Mousse
Appetizer
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QimiQ
Benefits
Alle Zutaten zusammen gut mixen.
Deep freeze stable
No additional gelatine required
Ingredients for 1 Pacojet beaker
150 g
QimiQ Whip
300 g
Smoked salmon,
diced
70 ml
Fish stock
Salt and pepper
Lemon juice
Method
1.
Blend the ingredients together until smooth.
2.
Pour into a Pacojet beaker and freeze at -9 °F for approx. 24 hours.
3.
Pacotize.
