Zubereitung :
Wirz in Streifen schneiden, Bouillon, Rahm und Milch beifügen.
Alle Komponenten in den Pacojet Becher geben und 24 Stunden bei -22 °C tiefkühlen.
www.pacojet.chPreparation :
Cut the Savoy cabbage into strips, add the bouillon, cream and milk.
Put all components in the Pacojet beaker and deepfreeze for 24 hours at -22 °C. Pacotize once with the Pacojet and serve.
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