Blend all ingredients well. Spray the molds and then pour in the batter. Optionally add flavoring such as 2 dl apple purée or blackcurrant purée. Bake in combi mode with 60% steam and 40% heat at 105°C (221°F) for about 17 minutes. Cool down and then freeze the entire mold.
2 kg beef purée / ham purée
1.5 l whole eggs
1.5 dl meat broth
2 tbsp salt
2 ml black or white pepper
1 dl onion powder
0.2 dl thickn’up
Energy kcal: 141.79
Protein (g): 10.96
Fat (g): 8.82
Carbohydrates (g): 4.57