Thursday, 21 November 2013

Just Desserts

I've been off the boil a little on the cooking front. I'm looking forward to the weekend and a little creativity but tonight I reaped the rewards of the new sous vide. I'll drop a line on  a review of the machine over the next few days but it's first outing was to cook off some asparagus and to create the perfect addition to ice cream (not the same dish :) ).

You will remember the cherry glut following the bargain prices at the local supermarket I mentioned. Well a few of the punnets ended their days stoned and drowned in a hot bath of French Brandy for 3 hours at 60C. A little simple sugar syrup and I now have a good supply of Cherry Brandy for the festive season. I used 1.3 litres of Brandy to about a kilo of cherries. The cherries now bask in the cool of the fridge in the 0.3 litres of brandy ready for gifts and, at the suggestion of my wife, as the core of some Æbleskiver (possibly dipped in chocolate).

Protestations from my wife saw two of the punnets cooked off in the new sous vide for 30 minutes at 80C in a cup of strong chamomile tea. Cooled off in the fridge and served with a good vanilla ice cream.... Delicious.

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