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Sous-Vide Honey-Glazed Apple over Aerated Greek Yogurt

Name: Sous-Vide Honey-Glazed Apple over Aerated Greek Yogurt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 cups non-fat Greek yogurt; 2 large Pink Lady apples, peeled and diced into 1cm cubes; 4 tbsp wildflower honey; 1/2 tsp Ceylon cinnamon; 1 tbsp lemon juice; 50g toasted walnuts, finely crushed; 2 fresh mint sprigs for garnish; 1/4 tsp Maldon sea salt

A sophisticated take on a classic pairing. Pink Lady apples are compressed with wildflower honey and Ceylon cinnamon, served over a whipped, cloud-like Greek yogurt base and finished with a molecular walnut 'soil'. This dish balances the tartness of the yogurt with the warm, floral aromatics of vacuum-infused fruit.

D M

@dimaz

25 minsTime

2 servingsYield

342Calories

Ingredients

·2 cups non-fat Greek yogurt
·2 large Pink Lady apples, peeled and diced into 1cm cubes
·4 tbsp wildflower honey
·1/2 tsp Ceylon cinnamon
·1 tbsp lemon juice
·50g toasted walnuts, finely crushed
·2 fresh mint sprigs for garnish
·1/4 tsp Maldon sea salt

Instructions

Prepare the apples by tossing with honey, cinnamon, and lemon juice.

真空 (Vacuum) seal the apples and cook in a water bath at 85°C for 15 minutes.

Whip the Greek yogurt with a whisk until airy and light.

Assemble by layering the warm apples over the chilled yogurt.

Top with walnut soil and a pinch of sea salt.

Nutrition per serving

342kcal

Calories

26g

Protein

52g

Carbs

Fat

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