Sangria-Infused Fruit Salad with Sous Vide Caramelized Yogurt

Author

Chris Jay

Prep Time: 03:30

Recipe Time: 24:00

Temperature : 181F / 82.8C

Ingredients

• 750g (2 ⅔ cups) plain Greek-style yogurt
• 3 tablespoons honey
• 2 cups dry white wine, such as pinot grigio
• 1 cup brandy
• 1 cup mango juice
• Juice of 1 orange
• Juice of 1 lemon
• Juice of 1 lime
• 1 mini watermelon
• 1 mini cantaloupe
• 4 peaches
• 2 English cucumbers
• ½ cups raw, unsalted pistachios
• ½ bunch fresh mint leaves

Directions

1. Attach the Anova Precision Cooker to a vessel of water and set the temperature to 181°F (83°C).
2. Combine the yogurt and 2 tablespoons of the honey in a chamber vacuum pouch. Seal using a strong vacuum and strong seal. Transfer to the water bath and cook for 24 hours. The yogurt will look light brown and split after cooking.

Finishing Steps

1. While still warm, transfer the yogurt to a blender and blend until smooth, 10 to 30 seconds. Transfer to a storage container and refrigerate for at least 3 hours before serving. (The yogurt will still be a little grainy once it’s cooled.)
2. In a large pitcher, combine the wine, brandy, mango juice, orange juice, lemon juice, lime, and remaining tablespoon of honey. Stir to dissolve the honey.
3. Cut the skin off the watermelon and slice the melon in half. Transfer to a chamber vacuum pouch. Cut the cantaloupe in half. Remove the skin and seeds and transfer to a chamber vacuum pouch.
4. Slice the peaches in half and remove the pit. Transfer to a chamber vacuum pouch. Slice the cucumbers in half and transfer to a chamber vacuum pouch.
5. Divide the sangria between all of the bags of fruit, using about 1 cup of sangria per bag.
6. Working with one bag at a time, transfer to the Anova Precision Chamber Vacuum Sealer, place the lip of the pouch over the sealer, and use the pouch clip to hold the pouch in place. Run the chamber vacuum using the Infuse/Extract cycle once, followed by the strong vacuum with a strong seal. Repeat with the remaining bags of fruit and sangria.
7. Transfer to the refrigerator and chill for 3 hours.
8. Meanwhile, in a dry medium skillet, toast the pistachios until fragrant, about 1 minute. Transfer to a cutting board, let cool, and then roughly chop. Chop the mint.
9. Once thoroughly chilled, remove the fruit from the bags and cut into your desired shapes. For example, you can make balls of cucumber with a melon baller or measuring spoons and dice some of the fruit into bite-sized pieces. (Save the sangria to serve on the side.)
10. To serve: Spread the yogurt onto a plate or large platter. Lay the fruit on top and garnish with the mint and pistachios. Store any leftover fruit salad in an airtight container in the fridge.