SOUS-VIDE STRAWBERRIES

January 9, 2013 Alison Lambert

I am aware that not too many of us have a sous-vide machine at home or maybe you are not even sure what it is? Basically it is a water bath which you submerge your chosen ingredient which has been vacuum sealed and you cook it ever so gently whether it be meat, vegetables or fruit and the desired effect is tender, moist and most importantly the flavour is enhanced to another dimension.

sous-vide strawberries

serves 4 350g fresh strawberries 2 tsp sugar 2 Tbsp dessert wine or champagne

Method Hull the strawberries and then place into plastic vacuum bag, add sugar and desired alcohol and seal using vacuum packer. Place into sous-vide machine and cook at 85C for 15 minutes. Remove immediately and plunge into ice-cold water until cold.

These strawberries will not only taste like the most strawberry of strawberries you have ever tasted but they will fill the room with a sweet bouquet of strawberry essence. I use them generously poured over vanilla icecream, served with clotted cream and shortbread or with crunchy meringues or even for breakfast over muesli.

You can pretty much sous-vide most fruit like this and if kept in vacuum bag unopened it will keep for weeks! That's the last of my cheffy dishes!