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Why are turbined minute ice creams the new darlings of Paris?

2020-07-29T14:01:26.597Z


With their creamy texture and intense taste, these sorbets and ice creams are on the rise among the capital's ice cream parlors. Here's where to taste them.


Wait several minutes in the store for your ice cream to be turbined in front of your eyes, rather than stored already ready to serve in a bin? This technique of blending sorbets and ice creams to order, used for a long time in restaurants, now seems to be making its way to several ice cream parlors in the capital. New snobbery - their price is often higher than that of “classic” ice creams - or taste revolution?

The utensil used to replenish ice cream at the last moment is the Pacojet, a high-end Swiss device launched in 1992 (and billed around € 5,000 excluding tax). It allows professionals to easily turbinate and emulsify frozen preparations of creams and sorbets (but also sauces, mousses and purées), thanks to a blade rotating at high speed (2000 revolutions / minute). This is called “pacosser” its preparation.

"If it is not known to the general public, the Pacojet has been in the restaurant business for 30 years, it is in a way the ice cream for cooks."

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Source: lefigaro

All news articles on 2020-07-29

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