Sous vide Recipe Book 2018

1
Peel and quarter the pine-
apple. Remove the stalk and
cut the quarters into very thin
slices. Distribute these evenly
inside the vacuum-sealing bag.
2
Briey bring the whiskey
to the boil in a small pan,
add sugar, and bring to the
boil again with the water. Now
reduce by half.
3
Halve the lemongrass length-
ways and slice into pieces of
approximately 10cm in length.
Scatter the pink peppercorns
together with the green pepper
over the pineapple slices in the
vacuum-sealing bag, add the
liquid, and vacuum seal.
(See below for settings)
4
Leave in the refrigerator to
marinate for 2to 24hours.
Remove from the vacuum-
sealing bag and serve as a fruity
accompaniment to ice cream,
cream, or even chocolate cake.
Ingredients
½fresh pineapple
6cl whiskey
2tbsp brown sugar
100ml water
1stalk of lemongrass
1tsp coarsely ground pink
peppercorns
½tsp coarsely ground green
peppercorns
Preparation time:
approx. 2hours 30minutes
Marinating time:
at least 2hours
Step 3 settings
Vacuum seal the bag
Vacuum level 3
2portions
Exotic carpaccio of pineapple
Marinating
>> Tip:
The longer the marinating time,
the more intense the aroma.
96