Sous-vide Cinnamon and Port-glazed Plums

Sous-vide Cinnamon and Port-glazed Plums

5.0 4 avaliações

Preparação 10min

Total 1h 20min

4 portions

Ingredientes

plums halved, pitted
500 g
ground cinnamon
1 Tbsp
ruby port
50 g
sugar cubes
12
water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
1400 g
lemon juice freshly squeezed (see tip)
30 g
1 tsp ascorbic acid powder
vanilla ice cream for serving

chantilly cream, for serving

Dificuldade

médio

Nutrição por 1 portion

Sódio 70 mg

Proteína 3 g

Energia 1112 kJ / 266 kcal

Gordura 8 g

Fibra 3 g

Gordura saturada 5 g

Hidratos de carbono 46 g

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Também apresentado em

Welcome to the World of Sous-vide 13 Receitas
Reino Unido e Irlanda

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