Pacojet Mango Sorbet

tshewman

Seriously creamy

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gabor.szeder

This post is in the "Recipes" category, but I don't see any recipe

On a related note: have you tried to make a fluid gel in the pacojet? Or chicken liver paté? Or something else with a "press through a fine sieve" step in the recipe?

tshewman

Veggie purees, yes (celeriac etc), nut purees (pistachio), but not chicken liver or fluid gels..... yet. :-)

goxy20

Hello Todd, do you own Pacojet original model or Pacojet II? They have lately talking about coupe set of tools for Pacojet II where you can use non frozen food, as they say:

"New, special programs for processing fresh, non-frozen foods with the Pacojet Coupe Set:

-Cutting/Chopping -for tartare, farces, herbs, etc.

-Mixing/Whipping -for liquid foodsAll without generating heat - a processing cycle takes just 1 minute!

Because Pacojet II is a bit pricey, I wonder is it really useful for processing non frozen foods. I am trying to decide is it worth it.

Thanks for sharing your experience with Pacojet.

tshewman

Hi Goran, I own the original (off ebay) and it does work well so far for veggie purees, nut purees, gelatos, sorbets, etc (I need to play with the ratios for ice cream). I've seen the coupe set but haven't invested yet. They say it's also compatible with PJI but I'll have to confirm before I buy. If I didn't get such a deal off ebay, I probably wouldn't buy it unless I was doing ALLOT more private dinners or opening up my own location. Then it would be really high on my list.

goxy20

Very good Todd, we are in process of ordering one at the moment. We were thinking to go with Hotmix Pro at first, then go with Pacojet but PJ has more narrow usage, so for the time being we are going to start with PJ II with coupe set. We are looking to use it for frozen stuff, but also for fresh food, vegetables, fruits, tartars, pates etc... Will give you a feedback for PJ II after we test it. As I know, Coupe set could be used with original model too and it costs around 280 Euros.

tshewman

That's great Goran! Look forward to your feedback!

goxy20

Tod, will do it for sure with pictures.

If you have some recipes or resources which would be useful for a fresh Pacojet user I would greatly appreciate if you could share them. I guess that we will start throwing things in it and brainstorm the ideas of what can we do with it. Also we will combine it with meat, fish, vegetables prepared with Sous vide equipment...

tshewman

Hi Goran, happy to share, anything in particular? Many of the CS sorbets and gelatos work well. Take any pesto or veggie puree and pacotize it and it improves consistency (more than I thought it would). TFD cookbook they do this 3 times.....so for me, that took me 4 days, but wow! I didn't try it after each but makes me want to invest in a blast chiller :-) If you serve a curry, try pacotizing the raita (use a strained yogurt) and the temp contrast really makes the eating experience fun. below is a maple pecan gelato and pistachio puree that both work well.

Pecan Maple gelato

· 510g Cold water

· 22g Tapioca Starch

· 5.5g Salt

· .2g Xanthan Gum

· 170g Maple Syrup (Dark-gradeB)

Add maple syrup while blending over medium heat until incorporated and remove from heat.

· 160G Roasted Pecan Butter

· 77g Roasted Pecan oil

Add Pecan butter and oil and blend until incorporated and liquid is homogenous.

Pour into PJ container and chill.

Pacotize

Pistachio Puree

250 g pistachios

150 g extra-virgin olive oil

150 g veggie stock

75 g lemon juice

Fine-grain salt

Combine toast the pistachios in the oven.

Combine pistachios while still warm with oil in a beaker and puree with a hand blender.

Add remaining ingredients and blend for about 30 seconds.

Poor into pacojet beaker, freeze then process