If you’ve ever been in an upscale restaurant and ordered a sorbet or ice cream with a consistency that seemed to defy the laws of physics, it was probably made in a Pacojet. This $4000 machine is a staple in many restaurant and hotel kitchens for its ability to produce exceptionally smooth and creamy desserts and savory dishes. However, if I’m going to drop four grand on a kitchen machine, it damned well better take voice commands and wear a skimpy outfit.
My method uses dry ice for instant freezing and Xanthan Gum, a popular soy-based gluten substitute, as a thickener for a more velvety texture. In addition, I’ve added a small amount of Versawhip, which creates a subtle but stable foam, giving the finished product the unexpected lightness usually associated with mousses. You can substitute the sorbet base of your choice, following the same basic steps.
Makes: about 6 cups
Total kitchen time: 10 minutes
Shopping list:
- 20 oz. canned pineapple (crushed, slices, or chunks), including juice
- 6 oz. fresh raspberries
- 1 oz. (a small shot) St. Germain Elderflower Liqueur (optional)
- 3 tbsp. sugar
- 2 tsp. Xanthan gum (also available in the baking aisle at better grocery stores. Look for the Bob’s Red Mill label)
- 1/2 tsp. Versawhip
- 1 lb. dry ice, crushed into 1/2” or smaller chunks
- Combine the pineapple (including juice), raspberries, St. Germain and sugar in the bowl of a large food processor. Process for one minute or until smooth.
- Add the Xanthan gum and Versawhip and process until combined.
- With the food processor running, add the dry ice and continue processing another 1-2 minutes, or until the sound of the dry ice cracking has stopped.
- Remove from the food processor and serve, or store in the freezer. Can be made 2 days in advance.
It is true that the Pacojet doesn’t require any added thickeners to achieve its magic consistency. However, it does require you to freeze your sorbet mix at –20C for 24 hours before churning. I’d love to do a blind taste test comparison between this method and the Pacojet. As soon as I trip over a pile of cash, I’ll let you know how the test turns out.
[New Post] How to make Pacojet-Style Frozen Desserts at Home https://seattlefoodgeek.com/2011/01/how-t…
RT @seattlefoodgeek: [New Post] How to make Pacojet-Style Frozen Desserts at Home https://seattlefoodgeek.com/2011/01/how-t…
This is pretty interesting. As a pastry chef, I have never bought into the Pacojet because in addition to the expense, it’s much more time consuming that a traditional ice cream machine. And in the kitchen, time is your biggest enemy. Appreciate your diligence at figuring this out!
great great recipe…where in seattle do you get your dry ice?
I g to the Wallingford QFC. Some PCCs also sell dry ice, but I’d highly recommend calling ahead
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