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Aerated Mango Sorbet in the with the Precision™ Chamber Vacuum Sealer скачать в хорошем качестве

Aerated Mango Sorbet in the with the Precision™ Chamber Vacuum Sealer 2 года назад

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Aerated Mango Sorbet in the with the Precision™ Chamber Vacuum Sealer

Using the Anova Precision Chamber Vacuum Sealer to aerate chilled mixtures, like sorbets, is a neat physics trick. When a lightly frothy sorbet mixture is placed under vacuum, small bubbles in the mixture expand. If the sorbet is in a sealed jar, it’ll fill up the jar and stay there, even when the pressure returns to normal. Once fully frozen, the texture is airy and light, unlike a typical sorbet. The recipe below is adapted from Modernist Cuisine, but instead of a plain mango sorbet, it incorporates creamy coconut milk and herby basil for a fragrant, tropical twist on the dish. For more tips and tricks visit: https://anovaculinary.com/what-is-a-c... #anovafoodnerd #anovachambervac #chambervacuumsealer #foodscience #sorbetrecipe Aerated Mango Sorbet Serves: 4 Prep Time: 30 minutes Total Time: 10 ½ hours Ingredients 1 cup (200g) sugar ½ cup water 1 ½ ounces fresh basil (about 1 large bunch) 1 (14-ounce) can full-fat coconut milk 8 ounces frozen mango chunks ¼ cup water Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool completely. Once cool, transfer the syrup to a chamber vacuum pouch and add half of the basil. Transfer to the chamber vacuum sealer and attach the bag with the bag clip. Run the Infuse/Extract cycle 5 times, followed by the strong vacuum with normal seal. Place the remaining basil in a second chamber vacuum pouch and add the coconut milk. Run the Infuse/Extract cycle 5 times, followed by the strong vacuum with normal seal. Transfer both pouches to the refrigerator and chill for at least 8 hours. The next day, strain the syrup and the coconut milk through a fine mesh strainer into separate bowls. Measure out ½ cup of the coconut milk, reserving the remainder for another use, such as a curry. Measure out ¼ cup syrup, reserving the remainder for another use, such as a cocktail. Combine the ½ cup infused coconut milk, ¼ cup infused syrup, mango, and water in a high-speed blender. Blend on medium, pulsing as needed, until smooth. Then increase the speed as high as it goes and continue to blend until frothy. Divide between 4 wide-mouth half pint jars. (The jars should be about halfway full.) Add the lids and lightly screw on. Do not fully screw on the jar lids. Place one jar at a time in the chamber vacuum sealer. Set the vacuum to 90 seconds with no seal. Turn on the vacuum and let it run until the mango mixture reaches the top of the jar. This step could take anywhere from 20 to 90 seconds. Turn off the vacuum when the mango reaches the top. The jar will seal. Transfer to the freezer. Repeat with the remaining jars. Freeze for at least 2 hours before serving.

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