Скачать или смотреть Sangria Fruit Salad using the Anova Precision™ Chamber Vacuum Sealer

Beat the heat with Chris Jay's summer sangria fruit salad with caramelized yogurt, pistachios and mint!

Ingredients:
mini watermelon
mini cantaloupe
english cucumber
peaches
bunch mint
chopped pistachio
greek yogurt
honey

orange juiced
lemon juiced
lime juiced
Pinot Grigio
brandy
mango juice
honey

Directions:

1️⃣ Combine the yogurt and honey in a chamber vacuum pouch and sous vide for 19 hours at 181F (The yogurt will look split) Transfer the yogurt into a blender and blend for 10-30 seconds. Pour the yogurt into a container and store in the fridge. (The yogurt will still be a little grainy once it’s cooled)
2️⃣ In a dry medium size pan, toast the pistachios for 1 min or until fragrant. Remove the pistachios from the heat and set aside.
3️⃣ In a large pitcher, combine orange, lemon, lime, wine, brandy, mango juice, and honey.
4️⃣ Cut the skin off the watermelon and slice the melon in half. Transfer into a chamber vacuum pouch.
5️⃣ Remove the skin and seeds from the cantaloupe and transfer into a chamber vacuum pouch.
6️⃣ Slice the peaches in half and remove the pit, transfer into a chamber vacuum pouch.
Slice the cucumber in half and transfer into a chamber vacuum pouch.
7️⃣ Divide the sangria between all of the fruit. About 3/4c of sangria per bag.
8️⃣ Using the chamber vacuum sealer, start with the compress/pickle program and then seal the bag on the strong setting.
Chill the fruit in the fridge for 3 hours.
9️⃣ Remove the fruit from the bags and cut into desired shapes. (I used a melon baller for the watermelon and sliced the cucumber)
🔟 To serve: spread the yogurt onto a plate, lay the fruit on top and garnish with chopped mint and pistachios.

Store any leftover fruit salad in an airtight container in the fridge.

Find the full recipe here: https://recipes.anovaculinary.com/rec...

#anovafoodnerd #anovaculinary #sangria #fruitsalad #summerfood #fruit #cheflife #chefsroll #foodie #foodshare #recipe