I am new to this forum, and hereby I want to introduce myself and at the same time ask a very important question which has been bugging my mind for a while.
My name is Maxime and I am a Dutch private chef, cooking at people's homes.
A lot of recipes I really want to incorporate into the menu's consist of smooth and silky ice-cream or sorbets. I am very fond of the PacoJet for the use of many things in the kitchen, but I just can not afford one yet.
I want to personalize the 'Flambé Apple Sorbet' made by Heston Blumenthal, which incorporates Gellan into his sorbet for the heat resistant effect when the whiskey-blend is lit. This requires for a very quick freezing method to minimize the size of the ice-crystals forming, with the pacojet for example.
My question therefore is:
"Is there any method out there to have the smallest ice-crystal texture without having to use either the pacojet/dry-ice/liquid nitrogen stuff? In other words, with mostly domestic kitchen machines?"
Thank you, and I am glad to have joined this forum!
p.s. When I do have the money to invest in a PacoJet, I definetly will!