Sous vide Recipe Book 2018

1
Core the apples. Toast the
chopped almonds in a frying
pan, rinse the lemon under hot
water, and grate 1tsp zest from
it.
2
Now mix the toasted
almonds and the lemon
zest with the other ingredients
and press the mixture into the
apples.
3
Place each apple in its own
vacuum-sealing bag and
vacuum seal.
(See below for settings)
4
Cook the apples.
(See below for settings)
5
Remove from the
vacuum-sealing bag, place
in an ovenproof dish, and place
under the broiler.
(See below for settings)
Vanilla sauce is an excellent
accompaniment to this dish.
Ingredients
2–3apples
(e.g., Granny Smith)
40g almonds, chopped
1unwaxed lemon
100g marzipan
A pinch of cinnamon
1tbsp aked almonds
1tbsp rum
2tbsp icing sugar
Accessories:
Ovenproof dish
Preparation time:
approx. 1hour 40minutes
Cooking duration:
1hour 15minutes
Step 3 settings
Vacuum seal the bag
Vacuum level 3
Step 4 settings
Cooking method: Sous-vide
Temperature: 185°F (85°C)
Duration: 1hour 15minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
Step 5 settings
Cooking method: Maxi Broil
Level 3
Duration: 8minutes
Shelf level:
Wire oven rack: 3rd from the
bottom
2–3portions
Baked apple
Desserts108