Sous-vide Cinnamon and Port-glazed Plums

Sous-vide Cinnamon and Port-glazed Plums

5.0 4 valutazione

Prep. 10min

Totale 1h 20min

4 portions

Ingredienti

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

Difficoltà

media

Valori nutritivi per 1 portion

Sodio 70 mg

Proteine 3 g

Calorie 1112 kJ / 266 kcal

Grassi 8 g

Fibre 3 g

Grassi saturi 5 g

Carboidrati 46 g

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Presente anche in

Welcome to the World of Sous-vide 13 ricette
Regno Unito e Irlanda

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