Скачать или смотреть Melomakarono Ice Cream | Xenex Culinary Center

We’re bringing Christmas to Xenex Demo Kitchen with a festive twist: Melomakarono Ice Cream made with our ultimate ally, Pacojet 4! This perfect holiday dessert blends a piece of Greek tradition with the precision of pacotizing® technology, ensuring the ideal texture every time.

Chef: Savvas Katramados
Content Creator & Video Editor: Martha Angelopoulou
Production: Xenex S.A.

Official Website: https://www.xenex.gr/uk/
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Greek Christmas Honey Cookie (Melomakarono) Ice Cream

Ingredients
For 1 pacotizing® beaker
(1 pacotizing® beaker = 10 servings)

For the ice cream mixture
500 ml heavy cream (35% fat)
250 ml milk (3.5% fat)
150 g white granulated sugar
1 vanillin powder
7 g pectin
4 Greek Christmas honey cookies (Μelomakarono)

For serving (optional)
Forest fruit sauce
Greek Christmas honey cookies (1 per serving)

Preparation
Add the sugar, pectin, and vanillin and mix in a bowl.
Place a saucepan over medium heat and add the milk and heavy cream.
Stir and add the mixture of sugar, pectin, and vanillin.
Whisk until the sugar dissolves and the mixture becomes homogeneous.
Add 2 Greek Christmas honey cookies after smashing them with your hands, stir for 1-2 minutes, and remove the pot from the heat.
Τransfer the mixture to a beaker, add another 2 Greek Christmas honey cookies, stir with a spoon, close with the lid, and place it in the chiller until it reaches 3-4°C.
Remove from the chiller and transfer to the freezer for 24 hours.
When ready to serve, pacotize® using the settings listed below.
Optionally, serve with framboise sauce and crumbled Greek Christmas honey cookie.

Pacojet Settings
Mode: Pacotizing®
Pressure settings: Normal
Number of automatic repetitions: 1
Use of Jet®-Mode: No