Kiwi with Vanilla Yogurt and Fresh Mint
Recipe Temp 80°C (176°F), Recipe Time 0:20, Prep Time 0:10.
Ingredients
| 2 | kiwis, peeled and sliced into 1/4-inch rounds | |
| 2 tablespoons | 30 ml | granulated sugar |
| 1 tablespoon | 15 ml | freshly squeezed lemon juice |
| 2 generous tablespoons | vanilla yogurt or vanilla ice cream | |
| — | Fresh mint leaves, for serving |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC). Step 2: In a medium bowl, combine the kiwi slices, sugar, and lemon juice. Gently stir to coat the kiwi with the sugar and lemon. Transfer to a medium zipper lock or vacuum seal bag. Step 3: Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 20 minutes. Finishing Steps - Step 1: When the timer goes off, remove the bag from the water bath. Remove the kiwi slices from the bag and divide between two serving plates. Finishing Steps - Step 2: Scoop yogurt or vanilla ice cream and plate next to the kiwi. Garnish with mint leaves. Serve.
From https://recipes.anovaculinary.com/recipe/sous-vide-kiwifruit-with-vanilla-yoghurt-and-fresh-mint