SOUS VIDE SNACKS AND DESSERTS

SOUS VIDE SNACKS AND DESSERTS BY VICTOR RAGNARSON

SWEET APPLE WITH HONEY SERVES 2 PREPARATION TIME 10 MINUTES COOKING TIME 50 MINUTES 2 fresh apples ¼ tsp. cinnamon ½ cup unsweetened apple juice ¼ tsp. grated lemon zest 2 tbsp. honey 1. Cut the apples into cubes then place in a Sous Vide plastic bag. Set aside. 2. Combine cinnamon with lemon zest then pour apple juice over the mixture. Mix well. 3. Pour the spice mixture over the cubed apples then vacuum seal the plastic bag properly. 4. Set the Sous Vide machine to 183 F or 84 C and once it reaches the targeted temperature, add the plastic bag into the water bath. 5. Cook, setting the timer to 60 minutes. 6. Once the apples are done, take the plastic bag from the water bath and let it sit for a few minutes. 7. Cut the plastic bag then pour the liquid into a saucepan. 8. Bring to a simmer over medium heat then stir in the apples. 9. Drizzle honey over the apples then stir until the apples shine. 10. Transfer to a serving dish then enjoy within 12 hours. CALORIES 210 PROTEIN 0.7 FIBER 5.7 SUGARS 47.2 FAT 00.5 TIP You can splash a tablespoon of lemon juice over the apple cubes to avoid them turning brown.

FRIED SWEET POTATO WITH MAPLE SYRUP SERVES 4 PREPARATION TIME 10 MINUTES COOKING TIME 55 MINUTES 1-½ lb. sweet potatoes 2 tbsp. butter Vegetable oil, to fry 3 tbsp. maple syrup 1. Peel the sweet potatoes then cut into thick batons. 2. Place the sweet potatoes in a Sous Vide plastic bag then add butter. 3. Vacuum seal the bag properly then set aside. 4. Set the Sous Vide machine to 183 F or 84 C then wait until the Sous Vide machine achieves the 5. Place the plastic bag into the water bath and cook for 45 minutes. 6. Once done, take the bag out of the Sous Vide machine then discard the liquid. 7. Pat dry the sweet potatoes, using paper towels then set aside. 8. Preheat a pan over medium heat then pour vegetable oil in it. 9. Once it is hot, stir in the sweet potatoes and fry until golden. 10. Drain the sweet potatoes then place on a serving dish. 11. Drizzle maple syrup over the sweet potatoes. 12. Serve and enjoy warm. CALORIES 254 PROTEIN 1.8 FIBER 4.7 SUGARS 9.5 FAT 9.4 TIP If you don t have maple syrup, you can drizzle honey over the sweet potatoes. It also tastes delicious. Try!

TROPICAL PINEAPPLE PICKLES SERVES 2 PREPARATION TIME 5 MINUTES COOKING TIME 60 MINUTES 2 tbsp. whole chili peppers 1 cup pineapple chunks ¼ tbsp. chopped onion ½ tsp. pickling spice 1 tsp. red pepper ¾ tsp. pickling salt 3 tbsp. apple cider vinegar 1. Set the Sous Vide machine to 183 F or 84 C and wait until it reaches the 2. Place all of the ingredients in a Sous Vide plastic bag then vacuum seal the plastic bag. 3. Put the plastic bag in the water bath then Sous Vide cook for 40 minutes. 4. Once done, take the plastic bag out of the water bath and quickly soak in cold water for 20 minutes. 5. After that, open the plastic bag then transfer the pickles to a sterilized jar with lid. 6. Cover the jar with the lid then chill the pickles in the refrigerator. 7. Once you want to consume, remove from the refrigerator then enjoy cold. CALORIES 106 PROTEIN 2.9 FIBER 2.4 SUGARS 11.3 FAT 2 TIP This pineapple pickles can be stored in the refrigerator up to a week as long as the jar is covered tightly. Do not open and close the jars repeatedly for it will allow bacteria to get into jars.

SWEET POACHED PEARS SERVES 4 PREPARATION TIME 5 MINUTES COOKING TIME 60 MINUTES 1 cup white wine 1 cup water ½ cup maple syrup ¾ cup sugar 2 fresh pears 1. Set the Sous Vide machine to 176 F or 80 C and wait until it reaches the 2. Pour white wine, water, and maple syrup in a saucepan then cook over low heat. 3. Once it hot, stir in sugar then stir until the sugar is completely dissolved. Set aside. 4. Peel the pears then cut into halves. 5. Discard the seeds then place the pears in a Sous Vide plastic bag. 6. Pour the syrup mixture into the plastic bag then vacuum seal the plastic bag. 7. Put the plastic bag in the water bath then Sous Vide cook for 60 minutes. 8. Once it is done, take the plastic bag out of the water bath and open the plastic bag. 9. Transfer the pears to a serving bowl together with the liquid then enjoy within a day. CALORIES 306 PROTEIN 0.4 FIBER 3.2 SUGARS 59.1 FAT 0.2 TIP If you want to consume it later, keep the plastic bag unopened then store in the refrigerator up to a week. However, before you put it in the refrigerator, you must ensure that the pears are completely cool.

STRAWBERRY AND BLUEBERRY SWEETMEAT SERVES 2 PREPARATION TIME 5 MINUTES COOKING TIME 30 MINUTES ½ cup fresh strawberries ½ cup blueberries ¼ cup sugar 2 tbsp. lemon juice 1. Set the Sous Vide machine to 180 F or 82 C and wait until it reaches the 2. Wash, stem, and chop the strawberries and blueberries then place in a plastic bag. 3. Add sugar and lemon juice into the plastic bag then vacuum seal the plastic bag. 4. Put the plastic bag in the water bath then Sous Vide cook for 30 minutes. 5. Once done, take the plastic bag out of the water bath and open the plastic bag. 6. Transfer to a serving bowl together with the liquid then let it cool. 7. Once the strawberry and blueberry sweetmeat is cool, store in the refrigerator. 8. When you want to eat, remove from the refrigerator and enjoy cool. CALORIES 130 PROTEIN 0.6 FIBER 1.7 SUGARS 30.7 FAT 0.4 TIP This sweetmeat can be a great topping for cakes and ice cream.

ORANGE CINNAMON TRUFFLES SERVES 10 PREPARATION TIME 20 MINUTES COOKING TIME 4 HOURS 1 cup chopped dark chocolate ½ cup double cream ¼ cup honey 1 tsp. cinnamon 2 tbsp. unsweetened orange juice ½ tsp. orange zest 1. Set the Sous Vide machine to 136 F or 58 C and wait until it reaches the 2. Place all ingredients in a Sous Vide plastic bag then vacuum seal it. 3. Put the plastic bag in the water bath then Sous Vide cook for 4 hours. 4. Once done, take the plastic bag out of the water bath and open the plastic bag. 5. Strain the mixture then let it cool until it reaches the proper consistency to be piped. 6. Pour the mixture into a piping bag then pipe on a tray. Let it sit until set. 7. Once the chocolate is firm, roll into balls then place in a container with a lid. 8. Chill in the refrigerator for approximately 24 hours. 9. Serve and enjoy cold. CALORIES 138 PROTEIN 1.5 FIBER 0.7 SUGARS 15.9 FAT 7.2 TIP Place the strained chocolate in a container with a lid then soak the container in a bowl of cold water to speed up the cooling process.

WHITE CHOCOLATE MOUSSE SERVES 6 PREPARATION TIME 5 MINUTES COOKING TIME 24 HOURS 1 cup chopped white chocolate ½ cup fresh milk ½ cup double cream 1 ½ gr. Gelatine 2 tbsp. ground almonds 2 tbsp. palm sugar 2 tbsp. almond meal 2 tbsp. butter ½ cup apple wedges 1 tbsp. unsalted butter 1 tbsp. sugar 1. Set the Sous Vide machine to 194 F or 90 C and wait until it reaches the 2. Place the white chocolate in a Sous Vide plastic bag then vacuum seal it properly. 3. Soak the plastic bag in the water bath then Sous Vide cook for 6 hours. 4. Once this is done, take the plastic bag out of the water bath and transfer the white chocolate to a bowl. Stir until it cools to a paste. 5. Pour fresh milk into a pan then bring to a simmer. Let it warm. 6. Soak the gelatine in cold water for a few seconds then transfer to the warm milk. 7. Slowly pour the gelatine mixture into the chocolate then using a hand blender mix them well. 8. Once the chocolate and gelatine mixture is combined, chill in the refrigerator for 20 minutes. 9. After 20 minutes, take the mixture out of the refrigerator and beat again using a hand blender. 10. Using another hand blender, whip the double cream into soft peaks then stir into the chocolate mixture. Mix until incorporated.

11. Pour the mixture into a container with a lid then chill in the refrigerator overnight. 12. Meanwhile, place the remaining ingredients in a bowl then mix until combined. Set aside. 13. After 24 hours, remove the mousse from the refrigerator. 14. Take a scoop out from the container and drop on a plate. 15. Top with the apple mixture and enjoy immediately. CALORIES 305 PROTEIN 4.1 FIBER 1.3 SUGARS 22.9 FAT 21.7

CREAMY STRAWBERRY DESSERT SERVES 1 PREPARATION TIME 5 MINUTES COOKING TIME 30 MINUTES 1 cup chopped strawberries 1 tsp. sugar 2 tbsp. champagne 1 tbsp. whipped cream Fresh peppermint, for garnish 1. Set the Sous Vide machine to 183 F or 84 C and wait until it reaches the 2. Place the chopped strawberries in a Sous Vide bag together with sugar and champagne then vacuum seal properly. 3. Put the plastic bag in the water bath then Sous Vide cook for 20 minutes. 4. Once done, take the plastic bag out from the water bath and let it cool for a few minutes. 5. Place whipped cream in a martini glass then top with strawberries. 6. Garnish with peppermint then enjoy immediately. CALORIES 116 PROTEIN 1.3 FIBER 2.9 SUGARS 11.1 FAT 5.1

COGNAC PEACHES SERVES 2 PREPARATION TIME 15 MINUTES COOKING TIME 30 MINUTES 2 peaches 4 tbsp. water 4 tbsp. sugar 3 tbsp. cognac 1. Set the Sous Vide machine to 180 F or 82 C and wait until it reaches the 2. Combine sugar with water then stir until the sugar is completely dissolved. 3. Preheat a skillet then pour the sugar water into the saucepan and bring to a simmer. Remove from heat and let cool. 4. Once the syrup is cool, stir in cognac then mix until incorporated. 5. Peel the pears then cut into halves. 6. Discard the seeds then place the pears in a Sous Vide plastic bag. 7. Pour the syrup mixture into the plastic bag then vacuum seal properly. 8. Put the plastic bag in the water bath then Sous Vide cook for 30 minutes. 9. Once done, take the plastic bag out of the water bath and quickly soak in bowl of cold water for 20 minutes. 10. Transfer the pears to a serving bowl then enjoy within a day. CALORIES 232 PROTEIN 1.4 FIBER 2.3 SUGARS 38 FAT 0.4

CHOCOLATE ALMOND CAKE SERVES 2 PREPARATION TIME 15 MINUTES COOKING TIME 60 MINUTES ¼ cup almond meal 2 tbsp. unsweetened cocoa powder 2 tbsp. palm sugar 1 tsp. baking powder ¼ tsp. cream of tartar 1 organic egg 1 tbsp. avocado oil 1 tbsp. water 1. Set the Sous Vide machine to 185 F or 85 C and wait until it reaches the 2. Combine almond meal with cocoa powder, palm sugar, baking powder, and cream of tartar. Mix well. 3. Crack the egg then place in a bowl. 4. Add avocado oil and water into the bowl then stir until incorporated. 5. Pour the liquid mixture over the dry mixture then mix until combined. 6. Grease two jars with cooking spray then divide the batter into the two jars. 7. Cover the jars with the lids then seal properly. 8. Place the jars in the water bath then Sous Vide cook for 60 minutes. 9. Once it is done, take the jars out of the Sous Vide machine and let cool. 10. Serve and enjoy within a day. CALORIES 141 PROTEIN 6.4 FIBER 3.7 SUGARS 4.6 FAT 9.8 TIP You can enjoy the cake straight from the jars or serve with ice cream.

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