Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
Venison tartare:
- 150 g venison fillet
- 20 g shallots
- hazelnut oil
- olive oil
- salt
- pepper
Meaux mustard ice cream:
- 500 g milk
- 85 g egg yolk
- 40 g sugar
- 50 g mild mustard
- 50 g Dijon mustard
- 50 g Meaux mustard
- 7 g white wine vinegar
- 4 g fleur de sel
Bread crisps:
- 180 g bread slices
- 2.5 g xanthan gum
- 165 g dark beer
- 165 g water
- 165 g milk
Mustard seed caviar:
- 50 g water
- 350 g apple cider vinegar
- 2 g salt
- 75 g sugar
- 225 g mustard seeds, whole
Recipe preparation
Venison tartare:
(1) Finely chop the shallots.
(2) Cut the meat into pieces, place in a Pacossier® beaker and chop once with the Coupe Set knife at normal pressure and season with the remaining ingredients.
Pacojet tip: For a perfect result, the meat should be well chilled before chopping.
Meaux mustard ice cream:
(1) Boil the milk with the egg yolk and sugar until it turns pink (85°C) and cool down. Mix with all the remaining ingredients, season with salt and white wine vinegar and pour into a Pacossier® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) If necessary, pacotize® twice at normal pressure.
Bread crisps:
(1) Cut the bread into cubes and fill into a Pacossier® beaker with the remaining ingredients.
(2) Close with lid, label and freeze at -20 °C for at least 24 hours.
(3) If necessary, pacotize® 3 times at normal pressure. Heat the mixture in a pan while stirring until it has thickened slightly. Then spread between two Silpat mats and bake at 145°C for approx. 25-30 minutes until crispy.
Mustard seed caviar:
(1) Bring all the ingredients to the boil and simmer over a low heat for approx. 15 mins.
(2) Now allow all the ingredients to cool and leave to infuse for 1-2 days.
