manual

• Time in the appliance (min): 50 • Shelf position: 3
17. FRUIT
17.1 Apples:
Ingredients:
• 2 ripe apples, medium size
• 1 star anise
• 1 vanilla pod, cut in pieces
Method:
Wash and peel the apples. Then cut
them in quarters or in eight pieces and
remove the core. Put the apples in a
vacuum bag and add the star anise and
vanilla pod. Vacuum seal and cook. The
Apple dish can be served warm or cold,
with English crème or ice cream.
• Time in the appliance (min): 20
• Shelf position: 3
17.2 Red Wine Pears:
Ingredients:
• 2 ripe pears, around 300 g
• 2 glasses of red wine, around 300 ml
(e.g. Cabernet Franc)
• 1 teaspoon sugar
• 1 pinch of cinnamon, 1 clove -
optional
Method:
Pour the wine into a pot and boil it until
it becomes denser and reduce to about
half of the amount (about 8-10 min on
high power) and then let it cool. Wash
and peel the pears, cut them in halves
and remove the core. Place all the
ingredients in a vacuum bag. Vacuum
seal and cook. The red wine pear dish
can be served warm or cold, with English
crème dish or ice cream.
• Time in the appliance (min): 15
• Shelf position: 3
18. CUSTARDS AND TERRINES
18.1 English Crème SV:
For 4 people.
Ingredients:
• 250 ml fresh cream
• 250 ml milk
• 7 egg yolks
• 140 g sugar
• 1/2 vanilla pod
• 1 orange and 1 lemon peel for flavor
Method:
Put cream, milk, egg yolks and sugar in a
bowl. Halve the vanilla pod and use a
knife to scrape out the seeds and add
them and the vanilla pod into the bowl.
Add the fruit peels and whip everything
on low speed until you have a smooth
mixture. Remove the vanilla pod and the
fruit peel from the mixture. Put the
mixture in one or more vacuum bags.
Vacuum seal and cook. After cooking put
the bag in an ice bath and then serve
warm or cold. The English crème dish
can be served with cooked fruits,
chocolate cake, apple pie or ice cream.
• Time in the appliance (min): 20
• Shelf position: 3
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