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Pacojet - Rhubarb and Orange Sorbet
Ice Cream and parfait
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QimiQ
Benefits
Enhances the natural taste of added ingredients
All natural, contains no preservatives, additives or emulsifiers
Deep freeze stable
Ingredients for 1 Pacojet beaker
200 g
QimiQ Classic,
room temperature
150 g
Preserving sugar
150 ml
Orange juice
400 g
Rhubarb, fresh,
cooked
0.5
Vanilla pod(s),
pulp only
Method
1.
Heat the preserving sugar with some of the orange juice to approx. 180 °F.
2.
Add the remaining ingredients and blend smooth.
3.
Pour into a Pacojet beaker and freeze at -9 °F for approx. 24 hours.
4.
Pacotize.
