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Duration:
45 min
Servings:
1-2
Level:
Advanced
Many people believe that the Pacojet is only used in the pastry kitchen, but that couldn't be further from the truth! We use the Pacojet in a variety of different culinary preparations for the savory kitchen. One of our most widely used techniques is using the Pacojet to make mousses. In this case, we use a scallop and butter mousse to create an incredibly smooth texture that does not have to be run through a tamis. It comes out exceptionally smooth after Pacotizing.
Part 1:
Paco Jet Halibut Mousse (Using Paco Jet)
Step 1
- Add the halibut, scallops, butter, egg yolks, whole egg, salt, cayenne and heavy cream to the Pacojet beaker.
Step 2
- Stir the ingredients together in the beaker and freeze overnight.
Step 3
- Connect the beaker to the Pacojet and Pacotize the entire beaker twice.
Step 4
- Remove from the beaker and incorporate with your dish of choice.
Part 2:
Paco Jet Halibut Mousse (Using Food Processor)
Step 1
- In a food processor, purée the halibut, scallops and the butter until smooth.
Step 2
- Slowly add the egg one at a time until all is incorporated.
Step 3
- Adjust the seasoning with salt and cayenne pepper.
Step 4
- Whip the cream to soft peaks and fold into the mousse. Mix well.
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
