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Champagne Strawberries
Ingredients
300 g fresh strawberries, halved
60 ml champagne
50ml whipped cream, sweetened
2 tsp sugar
2 meringue nests (broken)
Fresh mint
Method
Fill and preheat the Sous Vide to 84 ºC.
Place the strawberries into a small cooking pouch, add the sugar and champagne and vacuum
seal the pouch.
Submerge the pouch in the water and cook for approximately 10 minutes (Max. 30 minutes).
Remove the pouch from the water and allow to cool to room temperature.
Place the strawberries into a Martini glass/ramekin and top with a dollop of whipped cream,
pieces of the meringue and a fresh mint leaf.
SERVES
APPROX.
2
32
Sous Vide Water Oven
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