Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
- 257 g milk
- 142 g sugar syrup
- 50 g Norwegian Brunost
- 0.01 g cold-extracted Bourbon vanilla from Madagascar (1 drop)
- 100 g water
Recipe preparation
(1) Mix all the ingredients together and pour into a pacotizing® beaker.
(2) Cover with the lid and freeze at -24 °C for 48 hours.
(3) When needed and depending on the consistency of the cheese, pacotize® 4 to 6 times.
Tip: We recommend serving the cheese with a spoon in a mini milk cup to recreate Anne's Seter in miniature. If the cheese is not completely dissolved in the Pacojet due to the chosen texture, use a hand blender to mix all the ingredients before adding them to the beaker.
Important: The pacotizing® beaker should only be half full, as the volume doubles during pacotizing®
