Sous vide Recipe Book 2018

1
Cut the apple into quarters
and remove the core. Halve
the quarters again lengthways
and then slice them, ensuring
that the slices are not too thin.
Peel and slice the gs.
2
Now mix all the ingredients,
put them in the vacuum-
sealing bag, and vacuum seal.
(See below for settings)
3
Cook the ragout.
(See below for settings)
4
Remove from the
vacuum-sealing bag. The
ragout can be served with
ice cream or mousse. It is also
excellent as a fruity-spicy
complement to a cheese board.
Ingredients
1sharp apple (approx. 200g)
(e.g., Granny Smith)
100g fresh gs
50g cranberries
50g pine nuts
2tbsp honey
¹/
³
stalk of lemongrass
Preparation time:
approx. 1hour
Cooking duration:
40minutes
Step 2 settings
Vacuum seal the bag
Vacuum level 2
Step 3 settings
Cooking method: Sous-vide
Temperature: 176°F (80°C)
Duration: 40minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2–3portions
Apple ragout with fresh gs
Desserts106