Pacojet US is the exclusive distributor of Pacojet and Pacojet accessories in the United States.

This is a perfect spring dessert. Thank you to Chef Kasra for summiting it.

Bio

After initially attending college with the intention of becoming an attorney, I began baking bread at home on the weekends. By my senior year, I was spending more time sourcing ingredients and equipment for bread baking than I spent in class. To further engage my interest in baking, I decided to attend the California School of Culinary Arts, where I found plated desserts to be another area of interest. While still in school, a mutual friend introduced me to Adam Horton, the Executive Chef at Saddle Peak Lodge in Malibu Canyon. That introduction lead to not only a friendship, but a working relationship that lasted nearly three years, as I served as his Pastry Chef at both Saddle Peak Lodge and later at Raphael Restaurant in Studio City. In February of this year, I began work as the Pastry Chef of Patina Restaurant located in the Walt Disney Concert Hall in Downtown Los Angeles.

Recipe

Sorbet Base:

420 grams Sugar
7 grams Cremodan Sorbet Stabilizer
390 grams Water
180 grams Atomized Glucose

Combine the stabilizer with 100 grams of the sugar, and set aside. Combine the rest of the ingredients in a pot and heat to 40 degrees Celsius while whisking, then slowly pour add the stabilizer mix to the pot while continuing to whisk until the mixture is 85 degrees Celsius. Chill the mixture over an ice bath.

Raspberry Sorbet:

1000 grams Raspberry puree
535 grams Sorbet Base
225 grams Water

Combine ingredients until homogenous. Portion in pacojet canisters and freeze for 24 hours to -4f. Pacotize 2 hours before needed. Reserve in freezer.

Lemon Curd:

300 grams lemon juice
4.5 grams agar
Pinch salt and malic acid
300 grams sugar
300 grams whole eggs
388 grams butter, cut in roughly 50 grams pieces

Whisk eggs and sugar together, set aside. Bring juice, agar, salt, and malic acid to a boil. Temper boiling mixture into egg mixture. Return the tempered mixture to the pot, and bring to a boil while constantly stirring. Pour thickened mixture into a blender. Turn blender on, and increase the speed just so that a vortex forms, and add the butter one piece at a time until it is all emulsified in the curd. Pass lemon curd through a chinois onto an acetate lined plastic tray. Chill until set.

Raspberry Mousse:

475 grams Raspberry puree
125 grams sugar
100 grams water
5.6 grams agar
Pinch salt
160 grams cream

Combine all ingredients except cream in a pot, and bring to a boil. Pour into a hotel pan, and chill until set. Blend gel until smooth, pass through a chinois, and stir cream into smooth raspberry puree. Pour mixture into a whipped cream canister, and charge twice with nitrous chargers, shaking after each charge.

Lemon Meringue:

300 grams cold lemon juice
200 grams cold water
8.3 grams Methylcellulose F50
200 grams sugar
Pinch salt
Pinch citric acid

In blender, combine juice and water, and turn on until a vortex forms. Sprinkle the methylcellulose into the vortex and gradually increase blender speed up to the highest speed. Blend on high for 30 seconds. Pour mixture into mixing bowl and add remaining ingredients. Whip on high speed until stiff peak form. Spread half of the mixture on a acetate lined dehydrator tray, and dehydrate at least 6 hours. Reserve remaining mixture.

To plate:

Whip remaining lemon meringue to stiff peaks. Break dehydrated lemon meringue into random sized pieces. Cut lemon curd into desired shape, and place on plate. Shake cream charger well. Arrange raspberry mousse, soft and dehydrated lemon meringue, and raspberry sorbet on plate as you like. Garnish with fresh and freeze dried raspberries and micro greens.

Ever been in an ice cream shop and can’t decide between ice cream and sorbet? Go for sherbet. It’s the best combination of both. It has that nice fruit flavor of a sorbet but has a little bit of dairy to give that rich creaminess. Here are a few of our favorite.

Chocolate Kumquat Sherbet
½ cup kumquats
2 cups sour cream
½ cup sugar
½ cup dark coco powder
4 ounces bittersweet chocolate
½ teaspoon vanilla

Cut kumquats in half and remove seeds. Place kumquats in pot and cover with cold water. Bring to boil and strain. Repeat boiling an d draining two more times. Place kumquats in Pacojet beaker. In a pot combine sour cream, sugar, coco powder, chocolate, and vanilla. Heat till chocolate is melted. Place mixture on top of kumquats in beaker. Freeze for 24 hours to -4f. Pacotize.

Orange Vanilla Sherbet
¾ cup sherbet
1 ½ tablespoon orange zest
Pinch salt
2 cups orange juice
1 teaspoon vanilla bean paste
8 ounces cream cheese
Combine all ingredients in a pot and bring to a boil. Boil till sugar is dissolved. Place mixture in beaker. Freeze for 24 hours to -4f. Pacotize.

Citrus is always the highlight of winter. It is fresh, vibrant and can wake us up from the winter blues. Here are a few sorbets using citrus in it’s prime season.

Triple Citrus Sorbet

2 cups lemon juice
1 cup lime juice
1 tablespoon orange zest
½ teaspoon vanilla extract
¼ cup lemoncello
1 cup sugar 

Bring all ingredients to a boil. Pour in Pacojet beaker and freezer for 24 hours to -4f. Pacotize and enjoy.

Grapefruit Thyme

3 cups grapefruit juice
1 teaspoon fresh thyme
¾ cup sugar
1/8 teaspoon salt 

Bring all ingredients to a boil. Pour in Pacojet beaker and freezer for 24 hours to -4f. Pacotize and enjoy.

Ugly Fruit Tropical Sorbet

3 cups ugly fruit juice
½ cup diced pineapple
1 teaspoon grated ginger
½ teaspoon minced lemongrass
¾ cup sugar 

Bring all ingredients to a boil. Pour in Pacojet beaker and freezer for 24 hours to -4f. Pacotize and enjoy.

Minneola and Mint Sorbet

3 cups Minneola juice
1 teaspoon fresh mint
1 cup sugar
¼ cup vodka 

Bring all ingredients to a boil. Pour in Pacojet beaker and freezer for 24 hours to -4f. Pacotize and enjoy.

We are always curious as to what every ones favorite flavor of ice cream is. Chocolate always comes to mind but vanilla and pistachio may be tied for second. Pistachio is that unique comfort flavor. I wanted to make a pistachio ice cream that was pure pistachio flavor. Sure you can add extract or a pistachio paste to get that punch of flavor but some how they leave an after taste. I tried making a pistachio stock with the cream and milk. I ground the nuts first to get more surface area and decrease the time needed to get the flavor out of the nuts. Here is what I think is a near perfect pistachio ice cream.

Pistachio Ice cream
2 cups cream
2 cups milk
1 teaspoon vanilla bean paste
10 yolks
1 cup pistachios
pinch salt

 Toast pistachios. Place in Pacojet beaker and Pacotize three times, releasing air valve after each cycle. Pistachios should almost be a powder. Place cream, milk, salt, pistachios and vanilla in a sauce pot. Simmer for 3 minutes. Turn off heat and allow to steep for 1 hour. Strain mixture with a fine mess strainer. Bring mixture back to a simmer. Temper in egg yolks. Pour mixture in to beaker. Freeze for 24 hours to -4F. Pacotize. Stir in more whole pistachios for a crunchier texture.

Coconut is such a versatile flavor. When I worked in Restaurants I would always have a few beakers of coconut ice cream base frozen in the back of the freezer. Because of its neutral, rich, fatty flavor it lends itself to many applications. One scoop makes a great pre dessert, Zest lime zest on top of the beaker before spinning for a great intermezzo. We could not decide between these two desserts last week. Let us know which flavors you like best.

We tried a few new things in these desserts last week. The whipped coconut comes out lite and bubbly. The effect holds for about 5 minutes and could be done over and over again on the same beaker during service.

The whipped chocolate tiles came out of inspiration to try aerated chocolate with the whipping disk instead of a whip cream charger. The effect is not the same but a whole new texture. When the tiles are broken they are brittle, crisp, but have a fantastic velvety texture from the extra air in the chocolate.

Coconut, Peanut Butter, Lime, Rice

Coconut Ice Cream

2 quarts coconut milk
5 tablespoons cornstarch
8 ounces cream cheese
¼ teaspoon salt
4 cups heavy cream
3 cups sugar
½ cup corn syrup 

Mix cornstarch with a small amount of cream. Add all other ingredients to pot. Bring to a boil. Add cornstarch. Whisk to smooth out cream cheese. Continue to boil, stirring for 4 minutes. This allows the dairy to thicken and the extra moisture to evaporate.

Fill beakers to indentation with ice cream base. Freeze beakers overnight. Pacotize once releasing the air valve when blade has reached the bottom. Serve immediately for a soft ice cream or freeze for one hour for a firmer texture.

 Marshmallow Fluff

6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
Pinch cream of tartar

Beat egg white, cream of tarter, and salt to stiff peaks. Heat water, sugar, and corn syrup to 245f. With mixer on medium speed gradually add sugar to egg white. Continue beating for 3 minutes. 

Lime Fluff
1 cup marshmallow fluff
1 tablespoon lime zest
¼ teaspoon sea salt 

Fold all ingredients together.

 Peanut Butter Fluff
1 cup marshmallow fluff
½ cup natural peanut butter
 
Fold all ingredients together

Rice Crisp
3 cups rice crispies
1 cup coconut, toasted
1 cup peanut butter
2 cups marshmallow fluff 

Mix all ingredients together. Place in molds and freeze till service. Remove from freezer and let defrost for 5 minutes before serving.

Crisp Meringue
3 egg whites
½ cup sugar
¼ teaspoon salt
1 tablespoon lime zest 

Preheat oven to 300f. Place all ingredients in Pacojet beaker. Using the whipping disk pacotize three times, releasing air after each cycle. Place on sheet pan with non stick line, spread evenly. Place sheet tray in oven and turn oven off. Check after 6 hours, should be crisp and slightly brown to white. Let sit at room temp for half hour. Break into shards. Keeps in airtight container for 5 days.

Lime Gel
450 grams lime juice
50 grams sugar
5 grams agar agar 

Whisk all ingredients together in a sauce pan. Bring to boil and boil for 2 minutes. Pour into Pacojet beaker. Chill in refrigerator till set. Using four cutter blade pacotize twice, releasing air after each cycle.

Whipped Coconut Milk
2 cups coconut milk
½ cup powdered sugar 

Place ingredients in Pacojet beaker. Using whipping disk pacotize 3 time, releasing air after each cycle.

Peanut Brittle
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda 

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. Remove from heat; immediately stir in butter and baking soda; pour at once onto lined sheet pan. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Coconut, Chocolate, Mint

Coconut Ice Cream
2 quarts coconut milk
5 tablespoons cornstarch
8 ounces cream cheese
¼ teaspoon salt
4 cups heavy cream
3 cups sugar
½ cup corn syrup 

Mix cornstarch with a small amount of cream. Add all other ingredients to pot. Bring to a boil. Add cornstarch. Whisk to smooth out cream cheese. Continue to boil, stirring for 4 minutes. This allows the dairy to thicken and the extra moisture to evaporate.

Fill beakers to indentation with ice cream base. Freeze beakers overnight. Pacotize once releasing the air valve when blade has reached the bottom. Serve immediately for a soft ice cream or freeze for one hour for a firmer texture.

Whipped Chocolate Tiles
2 pounds melted semi sweet chocolate 

Place chocolate in Pacojet beaker. Using whipping disk pacotize 3 time, releasing air after each cycle. Pour onto sheet pan, immediately freeze. After chocolate is harden break into shards. Store at room temperature.

Mint Chocolate Chip Cakes
3 eggs
2 cups brown sugar
1 teaspoon salt
1 ¼ cups olive oil
1 ¼ cup buttermilk
¼ cup crème de menthe
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
2 cups bittersweet chocolate chips. 

Whisk all ingredients till smooth. Bake at 350 degrees till set.

Coconut Mint Foam
2 cups coconut milk
½ cup sugar
¼ teaspoon menthol crystals
1 tablespoon soy Lecithin 

Heat all ingredients till sugar and menthol crystals are dissolved. Place mixture in Pacojet beaker with lecithin. Using whipping disk pacotize 3 time, releasing air after each cycle.

Cookie Crumbs
1 cup flour
¼ cup coco powder
¼ teaspoon salt
6 tablespoons butter
½ cup sugar
1 egg
½ teaspoon vanilla

 Cream butter and sugar together. Add in egg and vanilla. Mix in all dry ingredients. Roll dough out on parchment to ¼ inch. Place on sheet pan and bake for 12 minutes. Allow to cool and break into small pieces.

 Chocolate Sauce
1 cup water
¾ cup sugar
¼ cup cream
1/4 cups coco powder 
2 tablespoons butter
2 tablespoons corn syrup 

Add all ingredients to a sauce pan. Bring to boil and whisk. Boil for 6 minutes, whisk occasionally.

Smoked Ice cream

Over the last year desserts with a smoke flavor have become popular. I wanted to make a plan vanilla smoke ice cream and find the best way to impart a smoke flavor. From there you could add all types of flavors. I made my simple vanilla base (recipe at bottom) and tried several ways to impart smoke flavor.

Smoking the milk and cream

I cold smoke the milk and cream in a small electric smoker for two hours. I then made my base as usual and froze in beaker. When the base was spun it had a light smoke flavor and very pleasant after taste. 

Smoked the finished base

I prepared the vanilla base then chilled down to 40 degrees. I then cold smoked the base for two hours in an electric smoker. This had a stronger flavor and a hint of the wood flavor than smoking the cream and milk prior to preparing the base. The smoked flavor stayed on the pallet longer. I think this would be fantastic with a roasted pear dessert. Or smoke an alcohol flavored base.

Smoked the base using the smoking gun

I prepared the vanilla base and chilled to 40 degrees. I then added smoke to the beaker using the smoking gun from Poly Science and placed the lid on immediately. I then chilled in the refrigerator for 4 hours before freezing. This had the lightest smoke flavor out of the three natural smoked methods but still were present. I do not think the flavor would hold up on a plated dessert but would be nice in a single ice cream flavor or a savory intermezzo.

Liquid smoke

I generally do not like artificial flavoring agents and stir away from them but I realize not everyone has a smoker. I added 1/8 teaspoon of liquid smoke to the base.The flavor was smoky but the wood flavor was a little strong. I may try cutting back to just a few drops. I have to say this was my least favorite flavored method but not bad. In a pinch it would work.

Toasted Wood

I made my vanilla base. I took a piece of untreated wood and toasted it, not burned, with a blow torch, a cream brulee torch would work. Lolly pop sticks or wood skewers would work also. Then placed the wood in the beaker with bas and let sit for 8 hours before freezing. This was by far my favorite flavor. It was smoky, nutty, and had a great woodsy flavor. You can control the amount of smoke flavor by toasting more or less. Customize the wood used for different flavors also. I am going to try pear bourbon with cedar wood this week.

 Vanilla base

3 cups milk
1 cup cream
8 egg yolks
1 cup sugar
1 tablespoon vanilla paste
pinch of salt

These sorbets make a great intermezzo, pre dessert or a floater in a glass of champagne. The strawberry balsamic is slightly tart and would be great for clearing the palate or a contrasting note in a glass of presecco. The white chocolate coconut would make a great pre dessert or go great with a chocolate martini. The orange mint is so light and refreshing, a great way to end a rich meal.

Strawberry Balsamic Champagne Sorbet
½ cup balsamic
½ cup brown sugar
1 tablespoon vanilla bean paste
½ cup diced strawberries
1 cup champagne 

Bring vinegar, vanilla and sugar to a boil. Place berries and champagne in beaker. Add vinegar mixture. Freeze for 24 hours to -4f. Pacotize.

White Chocolate Coconut Champagne Sorbet
½ cup coconut milk
½ cup brown sugar
½ tablespoon vanilla bean paste
1 cup champagne
¼ cup grated coconut 

Bring coconut milk, sugar, and vanilla to a boil. Add Champagne, coconut and place in beaker. Freeze for 24 hours to -4. Pacotize.

Orange Mint Champagne Sorbet
½ cup fresh orange juice
2 mint springs
½ cup sugar
1 cup champagne 

Bring juice, sugar, and mint to a boil. Stain out mint. Add juice mixture to champagne and place in beaker. Freeze for 24 hours to -4 degrees.

Whipped Caramel is one of my new obsessions. I use it as a filling for tarts, pies, and cakes. Use a dollop on soufflés, pancakes, and fruit. The black licorice is a subtle flavor and complements the caramel perfectly.

Chocolate crust

1 cups all-purpose flour
½ cup coco powder
3 tablespoons sugar
Salt
6 tablespoons unsalted butter, cut into small pieces and chilled
1 large egg beaten with 1 tablespoon water

MAKE THE PASTRY In a food processor; combine the flour, sugar and a pinch of salt and pulse to blend. Add the butter and pulse until the mixture resembles coarse meal. Transfer the mixture to a bowl. Add the egg and stir with a fork until the pastry just comes together. Transfer the pastry to a lightly floured work surface and knead a few times. Pat the pastry into a disk, wrap in plastic and refrigerate for at least 1 hour.

On a lightly floured surface, roll out the pastry to a 13-inch round. Ease the pastry into an 11-inch tart pan with a removable bottom, pressing it into the corners and up the sides without stretching. Trim any overhang and prick the bottom with a fork. Refrigerate until chilled, at least 20 minutes.

Preheat the oven to 350°. Line the pastry with foil and fill with pie weights or dried beans. Bake the shell on the bottom shelf of the oven for 10 minutes, or until it starts to dry out. Remove the foil and weights and bake the shell for 10 minutes longer, or until it begins to brown around the edge.

Whipped Caramel

1 ½ cups sugar
3 cups heavy cream
1 tablespoon vanilla paste

Place sugar in sauce pot and cover with water. Bring to 305f on candy thermometer. Whisk in cream and vanilla. Place in beaker and cool for 4 hours. Using whipping disk from coupe set pacotize.

Coconib tuille

1 cup sugar
1/3 cup coconibs

Place sugar in pot and cover with water. Bring sugar to 290f on candy thermometer. Pour on to a sheet pan with nonstick liner. Swirl sugar to cover sheet pan. Sprinkle with coconibs. Wait 10 minutes, and then break in shards.

Licorice sauce

4 ounces strong black licorice
1 cup water

Place in a pot over medium low heat. Stir till licorice is almost melted. You will have small pieces that do not melt. Place in beaker and cool 5 minutes. Pacotize with whipping disk from coupe set.

Tropical fruit

1 cup minced pineapple
1 cup minced mango
1 cup minced kiwi
zest of 1 lime
1 tablespoon honey

Mix all ingredients and let sit for 30 minutes.

Black licorice ice cream

2 quarts whole milk
5 tablespoons cornstarch
8 ounces cream cheese
¼ teaspoon salt
4 cups heavy cream
3 cups sugar
½ cup corn syrup
1 tablespoon black licorice powder 

Mix cornstarch with a small amount of cream. Add all other ingredients to pot. Bring to a boil. Add cornstarch and black licorice powder. Whisk to smooth out cream cheese. Continue to boil, stirring for 4 minutes. This allows the dairy to thicken and the extra moisture to evaporate.

Fill to indentation with ice cream base. Freeze beakers 24 hours to -4f. Pacotize once releasing the air valve when blade has reached the bottom. Serve immediately for a soft ice cream or freeze for one hour for a firmer texture.

Nut butters can be very expensive. They only come in a few select nuts and are very inconsistent in quality. The pacojet four cutter blade from the coupe set makes fresh nut butters in less than four minutes. Toast any variety of nut and fill beaker. Pacotize three times with the four cuter blade. You will have fresh, fragrant nut butter. I love hazelnut on a croissant in the morning.

I love when chefs collaborate. When working in restaurants I would often come up with two plates using similar flavors. I would plate them differently then put them up for the rest of the kitchen to try. Often they would pick one over the other but some times we would combine items from both. It’s that creative process that helps a chef grow. This week I was craving peanut butter and jelly but couldn’t decide how I wanted it. Which do you like better?

Caramelized Brioche with poached grapes, honeyed peanuts and grape ice cream

Caramelized Brioche
1 loaf brioche, cut in cubes
1 cup milk
6 eggs
¼ cup sugar
2 tablespoons butter 

Mix milk, eggs, and sugar. Melt butter in skillet. Dip brioche in milk mixture.

 Swiss Meringue
3 egg whites
¼ teaspoon salt
¾ cup sugar
water 

Place sugar in saucepot and cover with water. Bring to a boil and bring to 240 degrees. Whip egg whites and salt to stiff peaks. Gradually add sugar to whites while whipping. Continue to whip for three minutes.

 Reduced Grape Syrup
2 cups grape juice
½ cup sugar 

Bring grape juice to a boil and reduce to half a cup. Add sugar and bring to 240 degrees.

 Whipped Peanut Butter
1 cup peanut butter
½ cup heavy cream
¼ cup honey 

Place all ingredients in beaker and pacotize with whipping disk.

 Poached Grapes
1 cup grape juice
¼ cup honey
1 cup picked grapes 

Bring grape juice and honey to a boil. Add grapes and simmer for 3 minutes.

 Peanut Butter Ice Cream
3 cups heavy cream
1 cup milk
8 egg yolks
1 cup sugar
1 cup peanut butter
1 tablespoon vanilla bean paste 

Bring cream, milk, peanut butter and vanilla to a simmer. Whisk sugar and yolks together. Temper cream into yolks. Return to heat and bring to nape. Freeze in beaker for 24 hours to -4 and pacotize.

 Grape Ice Cream
3 cups heavy cream
1 cup milk
8 egg yolks
1 cup sugar
2 cups grape juice
1 tablespoon vanilla bean paste 

Reduce grape juice by half. Add cream, milk, and vanilla and bring to a simmer. Whisk sugar and yolks together. Temper cream into yolks. Return to heat and bring to nape. Freeze in beaker for 24 hours to -4 and pacotize.

 Honeyed Peanuts
½ cup honey
¼ cup cream
1 cup roasted peanuts 

Bring honey to a boil and cook to 230 degrees. Add cream and peanuts, continue cooking for 4 minutes.

Peanut butter jelly bar with poached grapes, grape fluid gel and whipped peanut butter
Used honeyed peanuts, whipped peanut butter, ice cream and poached grapes from above. 

Grape Fluid Gel
500 ml grape juice
5 g agar agar 

Bring juice to boil. Add agar and boil for two minutes. Pour in beaker and chill. Once set, pacotize twice releasing the pressure after first time.

 Peanut butter and Jelly Bar
1 1/2 cups unbleached all purpose flour
1/2 teaspoon baking powder
3/4 cup smooth peanut butter
3/4 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
3/4 cup grape jelly
2/3 cup coarsely chopped salted dry-roasted peanuts

Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over.

Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.