Sous-vide Cinnamon and Port-glazed Plums

Sous-vide Cinnamon and Port-glazed Plums

5.0 4 évaluations

Préparation 10min

Total 1h 20min

4 portions

Ingrédients

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

Infos nut. par 1 portion

Calories 266 kcal / 1112 kJ

Protides 3 g

Lipides 8 g

Glucides 46 g

Fibre 3 g

Graisses saturées 5 g

Sodium 70 mg

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Également présenté dans

Welcome to the World of Sous-vide 13 Recettes
Royaume-Uni et Irlande

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