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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